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Recipe: Fontina Taleggio Fonduta With Baked Potato Chips edit
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Fontina Taleggio Fonduta With Baked Potato Chips
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www.tribecacheese.com October 09, 2009 View profile
edit Ingredients
1 |
pound Yukon Gold potatoes, peeled and sliced ⅛ inch thick on a mandoline |
2 |
tablespoons extra virgin olive oil |
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|
5 |
ounces Fontina cheese, shredded (1 cup) |
5 |
|
|
white truffle oil, for drizzling (optional) |
edit Preparation
Step 1 |
Preheat the oven to 450 deg. Soak the potato slices in cold water for 5 minutes. Drain the slices and pat dry with paper towels. |
Step 2 |
Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tbsp 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. |
Step 3 |
Reduce the oven temperature to 350 deg. In a bowl, mix the shredded cheeses, then divide among individual gratin dishes. Bake the cheese for about 7 minutes, or until bubbling. Drizzle with truffle oil and serve at once with the potato chips. |
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