Truffled Potato Squares

Recipe Ingredients

2 tablespoons	30ml	Butter
1/2 lb	227g / 8oz	All-purpose potato - cut 1/8" slices
		= (like long whites, or waxy potatoes,
		Like Yukon gold)
1 1/4 cups	296ml	Half-and-half
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Grated Parmesan
		Truffle oi - as needed

Recipe Instructions

Preheat oven to 400 degrees.

Butter a small glass loaf pan with 1 teaspoon butter. Place a layer of potatoes along the bottom of the pan and dot with small pieces of butter. Top with freshly ground black pepper, salt, a sprinkling of Parmesan and light drizzle of truffle oil. Continue layering the potatoes, topping with layers of butter, pepper, salt, cheese and oil, finishing with a light coating of Parmesan on top. Pour the half-and-half into the potato dish, bringing it up to the top layer, but not submerging the potatoes.

Bake the potato casserole until the top is golden brown and bubbly, and the half-and-half is absorbed by the potatoes, about 1 hour to 1 hour and 10 minutes.

Let potatoes cool until firm, about 30 minutes, then slice into squares with a very sharp knife. Warm the potato squares as necessary before serving.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D82) - from the TV FOOD - NETWORK

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