Truffle Scalloped Potatoes

Love potatoes?  Want something over-the-top rich and creamy?  Boy, do I have a deal for you.  These potatoes are a wonderful side dish for a fancy holiday meal, and that's exactly what I used them for.  The sottocenere cheese has just enough truffle to make these flavorful without hitting anyone over the head.  These potatoes are absolutely getting made again.  And again.

Note: Sottocenere al tartufo is a semi-soft cheese with truffles in it.  It's the only way these potatoes get a truffle flavor, so it can't really be swapped out.

Truffle Scalloped Potatoes

3 large Russet potatoes (about 2½ pounds), peeled and thinly sliced on a mandoline
1 tablespoon all-purpose flour
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
1 large clove garlic, minced
6 ounces sottocenere al tartufo cheese, shredded
2 ounces Parmesan cheese, grated
2 cups heavy cream
½ cup half-and-half or milk
2 teaspoons chicken base, such as Better Than Bouillon

Butter a 2-quart baking dish.  Preheat oven to 375°F.

In the bottom of the dish, make a layer of potato slices, slightly overlapping each piece so that the bottom is completely covered.  Sprinkle with half of the flour, a third of the salt and pepper, half of the garlic, and a third of the two cheeses.  Repeat again for the second layer.  For the third layer, lay out the potato slices, and season with remaining salt and pepper.

Combine the cream, half-and-half, and chicken base and pour slowly over the top of the potatoes.  Sprinkle with the remaining cheeses.  Cover, place dish on a baking sheet to catch any spillover, and bake for 1½ hours.  Remove the lid and bake for another 15 minutes to brown.

Makes 6 to 8 servings