Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
While potatoes are cooking, prepare the Cheese Sauce. In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream and Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
Remove from heat and stir in Gruyere Cheese, Fontina Cheese, Black Truffle Oil, White Pepper, and Salt until cheese is melted and sauce is smooth.
Place cooked Potatoes in the prepared baking dish. Pour Cheese Sauce over the potatoes, ensuring they are evenly coated.
In a small bowl, combine Panko Breadcrumbs, Melted Butter, Parmesan Cheese, and Thyme. Sprinkle evenly over the potatoes.
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly before serving.
Ingredients
6
2 lbs900 gYukon Gold Potatoes-peeled and quartered
1/2 cup113 gUnsalted Butter
1/4 cup30 gAll-Purpose Flour
3 cups710 mLHeavy Cream
1 cup240 mLWhole Milk
6 oz170 gGruyere Cheese-shredded
4 oz115 gFontina Cheese-shredded
1 tbsp15 mLBlack Truffle Oil
1/4 tsp1.25 mLWhite Pepper
1/2 tsp2.5 mLSalt
1/2 cup50 gPanko Breadcrumbs
2 tbsp30 mLMelted Butter
1/4 cup30 gParmesan Cheese-finely grated
1 tsp5 mLFresh Thyme-chopped
Equipment
Large pot
9x13 inch baking dish
Large saucepan
Whisk
Measuring cups and spoons
Instructions
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Place Potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
While potatoes are cooking, prepare the Cheese Sauce. In a large saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Heavy Cream and Milk until smooth. Bring to a simmer, stirring constantly, and cook until thickened, about 5-7 minutes.
Remove from heat and stir in Gruyere Cheese, Fontina Cheese, Black Truffle Oil, White Pepper, and Salt until cheese is melted and sauce is smooth.
Place cooked Potatoes in the prepared baking dish. Pour Cheese Sauce over the potatoes, ensuring they are evenly coated.
In a small bowl, combine Panko Breadcrumbs, Melted Butter, Parmesan Cheese, and Thyme. Sprinkle evenly over the potatoes.
Bake for 25-30 minutes, or until golden brown and bubbly. Let cool slightly before serving.
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