Fontina-Taleggio Fonduta with Baked Potato Chips

By katiemwilson

Ingredients

• 1 pound yukon gold potatoes, peeled and sliced 1/2 inch thick on a mandolin
• 2 T extra-virgin olive oil
• salt and freshly ground pepper
• 5 ounces fontina cheese, shredded (1 cup)
• 5 ounces taleggio cheese, shredded (1 cup)
• white truffle oil, for drizzling (optional)

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450. Soak the potato slices in cold water for 5 minutes. Drain the slices and pat dry with paper towels. Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tablespoon of the olive oil. Arrange the slices on the sheets side by side without overlapping and season with salt and pepper. Bake for 8 minutes, or until the potatoes begin to turn golden brown; as they brown, transfer the potato chips to a rack with a spatula. Reduce the oven temperature to 350. In a bowl, mix the shredded cheeses then divide among individual gratin dishes. Bake the che