Truffled Potato Squares

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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?

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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.

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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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These are no fail with guests.The only thing I can say against the recipe is that one recipe is NOT enough. I always triple it,even if there are only two of us. They reheat beautifully,and if you need a "Wow factor" this is it!!

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After I finally found the truffle oil this was so easy to make! My company raved about the potatoes, I will make these again and again.

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These potato squares remind me of a potato dish I had in Sweden. I always wanted to find the recipe. This is it! They are AWESOME. Fat free half and half works great and cuts the fat.

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I had some pressure to make a knock-out dinner. Although I usually don't do "new" recipes for entertaining, I really felt this would be perfect with a roasted lamb dish. It was terrific, extremely easy and elegant. It can be made ahead, then cover tightly and reheated for 30 minutes. The truffle oil makes the dish velvety elegant.