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Truffle and Parmesan Scalloped Potatoes

My potato recipe "Truffle Scalloped Potatoes" is inspired by my dad's love of truffles and truffle season. Every year around this time I hear my dad talking non stop about truffle hunts and the treasured robust flavor of truffles. I have found that the best way to get the flavor of truffles at a reasonable price,is to use truffle oil. The infused oils will take a dish to the next leave of flavor. This recipe takes thinly sliced potatoes, roasted with truffle oil then finished with a sprinkle of Parmesan cheese. This dish will makes an impressive and elegant presentations every time.

ArtLady Truffle and Parmesan Scalloped Potatoes
  • 5 Idaho Potatoes
  • 6 tablespoons white truffle oil, I usually dirzzle the oil straight from the bottle
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh parsley, minced
  • 0.3 cup parmesan cheese

Step 1

Preheat oven to 350 F.

Step 2

Cover a cookie sheet with aluminum foil and spray with non stick cooking spray.

Step 3

Wash and dry the beautiful Idaho potatoes. Then cut into thin slices, no thicker then about inches.

Step 4

Stack the potatoes off set as you fill the pan. Drizzle the tops of the potatoes with a little truffle oil and parsley. Then season with salt and pepper.

Step 5

Bake potatoes for about 25 min till golden brown.

Step 6

Remove from oven and sprinkle Parmesan Cheese while still warm. Then add one final drizzle of truffle oil. Enjoy!

4 15 hours 25 minutes

Truffle and Parmesan Scalloped Potatoes

Truffle and Parmesan Scalloped Potatoes

My potato recipe "Truffle Scalloped Potatoes" is inspired by my dad's love of truffles and truffle season. Every year around this time I hear my dad talking non stop about truffle hunts and the treasured robust flavor of truffles. I have found that the best way to get the flavor of truffles at a reasonable price,is to use truffle oil. The infused oils will take a dish to the next leave of flavor. This recipe takes thinly sliced potatoes, roasted with truffle oil then finished with a sprinkle of Parmesan cheese. This dish will makes an impressive and elegant presentations every time.

Preparation

Prep Time

15 hours

Cook Time

25 minutes

Serves

Calories

15068

Equipment

Ingredients

  • 5 Idaho Potatoes
  • 6 tablespoons white truffle oil, I usually dirzzle the oil straight from the bottle
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh parsley, minced
  • 0.3 cup parmesan cheese
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Step 1

Preheat oven to 350 F.

Step 2

Cover a cookie sheet with aluminum foil and spray with non stick cooking spray.

Step 3

Wash and dry the beautiful Idaho potatoes. Then cut into thin slices, no thicker then about inches.

Step 4

Stack the potatoes off set as you fill the pan. Drizzle the tops of the potatoes with a little truffle oil and parsley. Then season with salt and pepper.

Step 5

Bake potatoes for about 25 min till golden brown.

Step 6

Remove from oven and sprinkle Parmesan Cheese while still warm. Then add one final drizzle of truffle oil. Enjoy!

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