Cheesy Baked Truffle Potatoes

Course: Side Dish

Ingredients:

• 2-3 large russet potatoes, peeled and thinly sliced (about 1/8 inch thick)

• 2 cups heavy cream

• 1/2 cup whole milk

• 2 cloves garlic, minced

• 1/4 cup truffle oil (adjust to taste)

• 2 cups shredded Gruyère cheese

• 1 cup shredded Parmesan cheese

• Salt and black pepper to taste

• 1 cup fresh breadcrumbs

• 2 tablespoons unsalted butter, melted

• Chopped fresh parsley (for garnish, optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

2. Peel and thinly slice the potatoes using a mandoline slicer or a sharp knife. Place the sliced potatoes in a large bowl of cold water to prevent browning.

3. In a saucepan, combine the heavy cream, whole milk, and minced garlic. Heat over medium-low heat until it's warm but not boiling. Remove from heat.

4. Stir in the truffle oil, Gruyère cheese, and half of the Parmesan cheese into the warm cream mixture. Season with salt and black pepper to taste. Stir until the cheese is melted and the mixture is smooth and creamy.

5. Drain the sliced potatoes and pat them dry with paper towels. Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Pour half of the creamy cheese mixture over the potatoes.

6. Repeat with the remaining potatoes and cheese mixture.

7. In a small bowl, combine the fresh breadcrumbs and melted butter. Season with a pinch of salt and black pepper.

8. Sprinkle the breadcrumb mixture evenly over the top of the potatoes and cheese.

9. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

10. Remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender, the top is golden brown, and the edges are bubbling.

11. Allow the cheesy truffle potatoes au gratin to rest for a few minutes before serving. Garnish with chopped fresh parsley if desired and enjoy!