1 pound Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
5 ounces Fontina cheese, shredded (1 cup)
5 ounces Taleggio cheese, shredded (1 cup)
White truffle oil, for drizzling (optional)
How to Make It
Preheat the oven to 450°. Soak the potato slices in cold water for 5 minutes. Drain the slices and pat dry with paper towels.
Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tablespoon of the olive oil. Arrange the slices on the sheets side by side without overlapping and season with salt and pepper. Bake for 8 minutes, or until the potatoes begin to turn golden brown; as they brown, transfer the potato chips to a rack with a spatula.
Reduce the oven temperature to 350°. In a bowl, mix the shredded cheeses, then divide among individual gratin dishes. Bake the cheese for about 7 minutes, or until bubbling. Drizzle with truffle oil and serve at once with the potato chips.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.