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White truffle and pancetta scalloped potatoes
Creamy dreamy scalloped potatoes served with a white truffle cheese sauce.
YIELDS
4
TO
6
Ingredients
- 4 lb Yukon gold potatoes, peeled and sliced thinly with mandolin
- 200 gm pancetta
- 4 tablespoons onion (sliced)
- 2 tablespoons garlic (minced)
- 2 cups milk
- 1/4 cup butter
- 4 tablespoons flour
- 1/2 cup cream
- 2 teaspoons truffle oil
- 1 cup truffle cheddar cheese
- 1 cup gruyere cheese
- 2 cup marble cheddar cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
Directions
- Preheat the oven to 350 degrees F.
- Cook diced pancetta in a hot skillet. Remove pancetta, but keep the fat in the pan. Add onion and garlic and cook Add butter and flour and cook for two to three minutes until you have a thick paste.
- Add milk, cream, and truffle oil. Season with salt and pepper and stir.
- In a clean bowl, mix all cheeses together.
- Add one cup of cheese mix to the thickened cream mixture. Reserve warm.
- Thinly slice peeled potatoes on mandolin. Add potatoes to the thickened cream mix well. and layer in a casserole dish that has been lined with parchment paper. sprinkling the cheese mix in between the layers. Finish with a healthy layer of the cheese mix on top.. Enjoy!
