Photo: Truffled Potato Squares Recipe
Ingredients
- 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
Directions
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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By Rebecca Chappell
Sonora, CA
on November 07, 2011
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The flavor of this was very good. I baked mine in individual gratin dishes. I agree that 1 Cup of half and half is enough. I have a few questions. Did anyone else's dish look curdled? And how much truffle oil should be used? because I could not taste any truffle oil at all. Perhaps, I used too little?
By EM4BERN
CRYSTAL BAY, NV
on July 01, 2009
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I TOO USED FAT FREE HALF AND HALF, BUT I ALSO OMMITED THE BUTTEER.. I SPRAYED A NON-STICK LOAF PAN WITH PAM. I DID HAVE A BIT OF TROUBLE GETTING IT OUT OF THE PAN BUT I THINK IT WAS THE POOR QUALITY OF THE PAN. NEXT TIME - AND THERE WILL DEFINITELY BE A NEXT TIME - I MIGHT LINE THE PAN WITH FOIL AND SPRAY IT WITH PAM. THEN I COULD JUST LIFT IT OUT OF THE PAN AFTER IT COOLS. IF YOU'RE NOT FAMILIAR WITH TRUFFLE OIL, IT IS VERY POWERFUL SO BE CAREFUL NOT TO OVERDO. I USED A MANDOLIN TO CUT THE POTATO WHICH MAKES THIS REALLY EASY. I ONLY GOT TWO LAYERS AND I USED ABOUT 3/4 CUP OF CHEESE WHICH WAS MORE THAN ENOUGH. REALLY RICH AND DECADENT TASTING. WITH NO BUTTER AND THE FF HALF AND HALF IT COMES OUT TO ABOUT 300 CALS PER SERVING (1/2 TABLESPOON TRUFFLE OIL.1 1/4 C OF THE CREAM WAS TOO MUCH. I ONLY USED 1 C.
By yippie50_11879753
antioch, CA
on June 22, 2009
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My best friend informed me a year ago (or more that I needed to expand my recipes to include truffle oil. I bought it and searched for potatoe reciepes as she said this was a perfect match. I made this with bue chees stuffed beef (thenk you Alton for our 28 anniversery. It was the best meal I have ever made(according to my husband who thinks it should be made for all holidays from this dayforward.
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