Truffled Potato Squares

Total Time:
1 hr 50 min
20 min
1 hr 30 min

2 servings

  • 2 tablespoons butter
  • 1/2 pound all-purpose potato, like long whites, or waxy potatoes, like Yukon gold, cut into 1/8-inch slices
  • 1 1/4 cups half-and-half
  • Salt
  • Freshly ground black pepper
  • 3/4 cup grated Parmesan
  • Truffle oi
  • Preheat oven to 400 degrees F.

  • Butter a small glass loaf pan with 1-teaspoon butter. Place a layer of potatoes along the bottom of the pan and dot with small pieces of butter. Top with freshly ground black pepper, salt, a sprinkling of Parmesan and light drizzle of truffle oil. Continue layering the potatoes, topping with layers of butter, pepper, salt, cheese and oil, finishing with a light coating of Parmesan on top. Pour the half-and-half into the potato dish, bringing it up to the top layer, but not submerging the potatoes.

  • Bake the potato casserole until the top is golden brown and bubbly, and the half-and-half is absorbed by the potatoes, about 1 hour to 1 hour and 10 minutes.

  • Let potatoes cool until firm, about 30 minutes, then slice into squares with a very sharp knife. Warm the potato squares as necessary before serving.

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