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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)
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