Extremely Fancy Cheesy Scalloped Potato Dish
*WARNING*
This recipe is really tasty but it is not an inexpensive dish. It is one though that I have made a number of times and people always seem to find it as being impressive. So you might want to reserve this one for a special occasion.
Ingredients:
2 to 3 lbs of Yukon Gold Potatoes sliced as thin as possible
1 white onion sliced as thin as possible
1 lb of Monterrey Jack Cheese
1 to 1 ½ lb of Aged Gruyere Cheese
3 cloves of garlic minced finely
1/3 cup heavy cream
¾ cup Panko bread crumbs
Butter
Salt and Pepper
White Truffle Oil
Directions:
Bring a large pot of water to a boil and boil the sliced potatoes and the onions for 5 to 10 minutes. While they are boiling preheat your oven to 350 degrees and coat the bottom inside of a 9X13 inch pan with butter. Drain the potatoes and the onions and let them cool a bit. You may have to run cool water over them to help with this. While the potatoes are cooling mince your garlic and grate all of your cheese. Next put down the potato slices in a thin layer on the bottom of the dish. Put a thin layer of thetwo cheeses on top and then add a little bit of the onions. Layer more potatoes and then more cheese and onions and a little bit of the garlic. Continue this pattern until you finish with all of the potatoes and onions or until the pan is full to the top. Then top it with the last of the grated cheese and sprinkle the panko bread crumbs on top as evenly as possible. Bake this covered for 30 minutes or until you can see that it is bubbling around the edges. Remove the foil that is covering it and bake until the bread crumbs begin to turn brown. Remove from the oven and allow to sit for 5 minutes. Drizzle the White Truffle Oil on top evenly and then serve with salt and pepper so people can season to their taste.