- 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
- 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.