Sliced potatoes in a creamy truffle sauce with fresh thyme and mozzarella. The perfect winter warmer to be served as a side.
Serves 6
Ingredients
25g butter
2 tbsp plain flour
300ml milk
200ml double cream
Pinch of truffle salt
75g cheddar
200g mozzarella
2 minced garlic cloves
Fresh thyme
Sliced potatoes
Truffle Oil
Method
- To make the sauce, melt butter in a saucepan and add the flour and mix
- Slowly add the milk, little by little and continuously stir until it thickens and it makes a sauce
- Add in the double cream, cheddar, half the mozzarella, truffle salt and fresh thyme
- Slice the potatoes and layer in an ovenproof dish
- Pour the sauce over the potatoes and top with the remaining mozzarella and a drizzle of truffle oil
- Cook in the oven on gas mark 4 / 180 degrees for 60 - 75 minutes until the potatoes are soft and the top is brown and crispy
What type of mozerella?