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Scalloped Potatoes with Truffle Cream
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Scalloped Potatoes with Truffle Cream
Category
Potatoes, Pastas and Grains
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Ingredients
- ½ sweet onion, sliced thin
- 2 cloves garlic, sliced thin
- 2 tablespoons Fustini's Medium SELECT olive oil
- 2 cups heavy cream
- 1 cup whole milk
- 6-8 drops Fustini's White Truffle olive oil
- 3-4 Idaho potatoes, peeled and sliced thin
- 4 - 6 oz Swiss cheese, grated
Ingredients
Directions
- Preheat the oven to 375 degrees. In a large saucepan, heat the Fustini's Single Varietal over medium heat and, when hot, add the onion and garlic. Cook the vegetables stirring frequently until softened but not browned &ndash, 3-5 minutes. Add the heavy cream and milk and bring to a simmer. Reduce the heat to low and add the Fustini's Truffle oil and continue simmering until slightly thickened &ndash, 8-10 minutes. Add the potatoes and bring back to a simmer, stirring to be sure that all the potato slices have been coated with the cream. Transfer the hot mixture to a baking dish, cover with the grated cheese and place into the hot oven. Cook until bubbly, brown on top, and the potatoes are fully cooked &ndash, 15-20 minutes. Let cool slightly before serving.