Cheddar and Truffle Cheese Potatoes Au Gratin

Prep Time: 20 mins | Cook Time: 50 mins | Course: Dinner | Serves: 8 

Cheesy sliced potatoes baked in garlic cream with layers of cheddar cheese and a truffled cheese lid. Using a food processor with a 3 mm slicing disk makes this prep go quickly; it may take longer if sliced by hand or a mandolin. Inspired by Nagi of Recipe Tin Eats https://www.recipetineats.com/potatoes-au-gratin/#wprm-recipe-container-25838 

¼ cup butter, melted

1 cup heavy cream

3 cloves garlic, minced

3 lbs russet potatoes, sliced 3 mm thin

1 tsp salt

Pepper, to taste

3 Tbsp chives, fresh or dried

2 cups cheddar, shredded

¾ cup firm truffled cheese, shredded (I used toma)

1 Tbsp fresh chives, chopped for garnish

Fill a large pasta pot (including an insert) with water and bring to a boil. Add the potatoes and allow to par-cook for 5 minutes. Preheat the oven to 400*. Remove potatoes from the water so they don’t get soggy. Melt the butter in a microwave-safe measurer or bowl, then add the cream and garlic. Spread ⅓ of the potatoes in a layer in a 9.13 baking pan. Top with garlic cream, and season with some salt, pepper, and a tablespoon of chives. Sprinkle with ¾ cup cheddar cheese. Repeat with 2nd layer and 3rd but using just ½ cup of cheddar cheese on the 3rd layer. Tightly cover with foil and bake potatoes for 30 minutes, remove foil and top with with truffled cheese. Bake for an additional 15 minutes uncovered. Sprinkle with fresh chives before serving.