Add To Favorites
Preheat the oven to 375 degrees. In a large saucepan, heat the Fustini's Single Varietal over medium heat and, when hot, add the onion and garlic. Cook the vegetables stirring frequently until softened but not browned – 3-5 minutes. Add the heavy cream and milk and bring to a simmer. Reduce the heat to low and add the Fustini's Truffle oil and continue simmering until slightly thickened – 8-10 minutes. Add the potatoes and bring back to a simmer, stirring to be sure that all the potato slices have been coated with the cream. Transfer the hot mixture to a baking dish, cover with the grated cheese and place into the hot oven. Cook until bubbly, brown on top, and the potatoes are fully cooked – 15-20 minutes. Let cool slightly before serving.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.