Black Truffle Scalloped Potatoes

Servings

4

Prep Time

10 minutes

Cook Time

80 minutes

Tender layers of potato baked in a rich, creamy sauce with Parmesan and black truffle flavour make this an indulgent side worth fighting over.

Ingredients

  • 1 tbsp Summer Black Truffle Salt
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 leek, minced
  • 1 medium onion, finely chopped
  • 3 cups heavy cream
  • 1 1/2 cups Parmesan cheese, grated
  • 2 lbs (about 6 medium) unpeeled Yukon Gold potatoes, sliced 1/8-inch thick
  • Freshly ground black pepper

Directions

  1. Heat oven to 350? and grease a 9-inch casserole dish.

  2. In a wide saucepan, melt the butter and add the garlic, leek, onions, Summer Black Truffle Salt and black pepper over medium-low heat. Saut� for about 15 minutes, until the mixture is golden.

  3. Add potatoes and most of the cream, and mix well. Simmer gently until the potatoes are barely tender, about 15 minutes.

  4. Gently transfer the potatoes to the casserole dish and spread evenly. Drizzle with remaining cream.

  5. Cover with foil and bake for 40 minutes. Remove the foil and sprinke Parmesan on top and bake for another 10 minutes. The top should be bubbling and golden brown.

  6. Remove from heat and allow to rest for 15 minutes.