Truffled Potatoes Au Gratin

Prep Time 10 minutes Cook Time 1 hour, 30 minutes Total Time 1 hr 40 mins
Yields 8-10 servings


  • 3 ounces D'artagnan Black Truffle Butter
  • 4 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 2 cups low-fat milk
  • 2 cups shredded havarti cheese
  • 5 cups thinly sliced yukon gold potatoes


  1. Preheat oven to 350°.
  2. In a large saucepan, melt the truffle butter over low heat. Whisk in the cornstarch, salt and pepper until smooth. Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes. Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
  3. Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling. Remove from the oven and allow to stand 5-10 minutes before serving.
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