Prep Time: 20 min. | Cook Time: 10 min.
Savory, cheesy and aromatic, these potatoes are the perfect comfort food. Serve them with your holiday bird, and we doubt you’ll have any leftover which is a shame because they are great with bacon and eggs. The solution? Make a double batch.
Ingredients
- White Truffle Oil
- Lekue Deep Steam Case
- Maine Herbes Salees Salt, 2 tsp.
- Heavy cream, 2 cups
- Yukon Gold potatoes, ½ pound, sliced into 1/8 inch
- Parmesan cheese, grated, 1 ¼ cups
- Garlic, minced, 2 tsp.
- Large Egg, yoke only
How it works...
1.
Whisk 2 cups heavy cream, 1 cup shredded parmesan cheese, 2 tsp. Maine Herbes Salees Salt, 2 tsp. minced garlic, and 1 egg yolk in a bowl.
2.
Thinly slice ½ lb. of Yukon gold potatoes on a mandolin or by hand to a thickness of 1/8th inch. Place a layer of potatoes into Lekue Deep Steam Case then add ½ cup sauce mixture. Continue layering potatoes and sauce until potatoes are gone. Top with parmesan cheese. Close Lekue up and place into microwave for 10 minutes.
3.
Check for doneness by inserting a butter knife until it slides in without resistance and edges are crisp and golden.
Drizzle with Premium White Truffle Oil before serving.
