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Ingredients
- 1 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline
- 2 Tbsp. extra virgin extra virgin olive oil salt and freshly grnd pepper
- 5 ounce Fontina cheese, shredded (1 c.)
- 5 ounce Taleggio cheese, shredded (1 c.) white truffle oil, for drizzling (optional)
Directions
- Preheat the oven to 450 deg. Soak the potato slices in cool water for 5 min. Drain the slices and pat dry with paper towels.
- Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tbsp of the extra virgin olive oil. Arrange the slices on the sheets side by side without overlapping, and season with salt and pepper. Bake for 8 min, or possibly till the potatoes begin to turn golden; as they brown, transfer the potato chips to a rack with a spatula.
- Reduce the oven temperature to 350 deg. In a bowl, mix the shredded cheeses, then divide among individual gratin dishes. Bake the cheese for about 7 min, or possibly till bubbling. Drizzle with truffle oil and serve at once with the potato chips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 595g | |
| Calories 910 | |
| Calories from Fat 391 | 43% |
| Total Fat 44.5g | 56% |
| Saturated Fat 27.31g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 1157mg | 48% |
| Potassium 1982mg | 57% |
| Total Carbs 84.16g | 22% |
| Dietary Fiber 5.9g | 20% |
| Sugars 5.01g | 3% |
| Protein 45.99g | 74% |
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