Mountain Oak black truffle cheese takes scalloped potatoes to a whole new level. Topped with Torres truffle potato chips, this is a dish that will become a special occasion favourite.
Preheat oven to 400⁰F. Grease a 9x13-inch casserole dish with butter or cooking spray and set aside.
Melt the butter in a large sauté pan over medium-high heat. Add onion and sauté until slightly softened. Add garlic and cook for another minute.
Add the mushrooms and sauté until most moisture released from the mushrooms is evaporated. Stir in the thyme and season with salt and pepper.
Add the flour and stir to evenly distribute. Cook for a minute.
Gradually pour in the stock and stir to combine. Add the cream and whisk until combined. Bring the mixture to a simmer and cook for another 1-2 minutes until sauce thickens. Adjust seasoning if necessary. Remove from heat and set aside.
Layer half of the sliced potatoes in an even layer on the bottom of the casserole dish, overlapping as necessary. Sprinkle lightly with salt and black pepper. Spread evenly with half of the mushroom sauce. Then sprinkle with half of each fontina cheese and truffle cheese.
Layer the remaining half of the potatoes over top, followed by the remaining mushroom sauce and cheese.
Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and uncovered for another 25-30 minutes, or until potatoes are cooked through.
Top with truffle chips and bake for further 10 minutes.
Remove from oven and let rest 10 minutes before serving.
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Ingredients
Directions
Preheat oven to 400⁰F. Grease a 9x13-inch casserole dish with butter or cooking spray and set aside.
Melt the butter in a large sauté pan over medium-high heat. Add onion and sauté until slightly softened. Add garlic and cook for another minute.
Add the mushrooms and sauté until most moisture released from the mushrooms is evaporated. Stir in the thyme and season with salt and pepper.
Add the flour and stir to evenly distribute. Cook for a minute.
Gradually pour in the stock and stir to combine. Add the cream and whisk until combined. Bring the mixture to a simmer and cook for another 1-2 minutes until sauce thickens. Adjust seasoning if necessary. Remove from heat and set aside.
Layer half of the sliced potatoes in an even layer on the bottom of the casserole dish, overlapping as necessary. Sprinkle lightly with salt and black pepper. Spread evenly with half of the mushroom sauce. Then sprinkle with half of each fontina cheese and truffle cheese.
Layer the remaining half of the potatoes over top, followed by the remaining mushroom sauce and cheese.
Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and uncovered for another 25-30 minutes, or until potatoes are cooked through.
Top with truffle chips and bake for further 10 minutes.
Remove from oven and let rest 10 minutes before serving.
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