Vineyard Kitchen
Recipes
Serves 8
The rich creaminess of these potatoes is truly decadent and not for the faint of heart. They make a great side dish for all types of simply roasted meats. For a lighter side dish substitute 1 cup chicken stock for the cream. You may also use all chicken stock for Lyonnaise type potatoes.
- 2 pounds baking potatoes
- 1 small yellow onion, thinly sliced into wedges
- Truffle salt
- 2 cups heavy cream or 1/2 and 1/2
1. Preheat the oven to 425 degrees F. Lightly butter a 9 × 9-inch baking dish.
2. Peel and slice the potatoes 1/8-inch thick. Toss them with the onions in a large bowl and season with 2 teaspoons of truffle salt.
3. Arrange them in the prepared baking dish and pour the cream over the top.
4. Bake in the preheated oven until the potatoes are golden, bubbling and tender through and through, about 45 minutes. Reduce the heat to 400 degrees F if the potatoes brown too quickly in the first 20 minutes of cooking. Let the potatoes rest for 15 minutes before serving.
Print Recipe