Total Time
40mins
Prep 15 mins
Cook 25 mins

White truffle oil is all the rage and really does make food taste good. If you can't find a source for it, don't worry this potato gratin is delicious by itself. I served it with roast chicken and little green beans.

Ingredients Nutrition

  • 4 12 lbs russet potatoes
  • 1 12 cups half-and-half (half milk and half cream)
  • 2 cups shredded Fontina cheese (about 1/2 lb.)
  • 3 tablespoons white truffle oil (optional)
  • coarse salt & freshly ground black pepper

Directions

  1. Scrub potatoes and cut in quarters.
  2. Put in a 5 to 6 quart pan with 3 quarts water.
  3. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
  4. Drain potatoes in a colander, peel and put through a potato ricer into the pot.
  5. Add half-and-half, half the cheese and half the white truffle oil.
  6. Mash with a potato masher or beat with a mixer until smooth.
  7. Add salt, and pepper to taste.
  8. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
  9. Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
  10. Drizzle remaining truffle oil over potatoes and serve.