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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.
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