BLACK TRUFFLE OIL POTATOES
Rose Mary Mogan
The onions and garlic gave the dish lots of flavor, and the cheese melted between the layers of potatoes added a cheesy goodness that is unsurpassed. We loved this dish, especially my husband, whom I think could eat potatoes at every meal. smile
2 mediumsweet potatoes, peeled & cubed
4-6 mediumwhite potatoes, peeled & cubed
6-8 sprig(s)green onions, chopped (1 bunch)
1 1/2 cshredded cheddar cheese
6 clovegarlic, minced or sliced
1 mediumjalapeno pepper, seeded & chopped
2-3 Tbspblack truffle oil, or 4 tbs. melted butter
1 1/2 tspsteak seasoning
How to Make BLACK TRUFFLE OIL POTATOES
- Add in the truffle oil, oregano & steak seasoning. Then toss to coat evenly Spray a large casserole dish 9X11 size or larger with nonstick cooking spray, and set aside till needed. NOTE: BLACK TRUFFLE OIL HAS A MORE INTENSE FLAVOR THAN BUTTER, SO I DID NOT NEED TO USE AS MUCH, IF I WERE TO USE BUTTER.
- Repeat with remaining potatoes, then pour the milk into the casserole dish. Then bake in preheated 350 degree oven for 50 minutes or until potatoes are tender. Add the remaining cheese & continue to bake for an additional 10 to 15 minutes until cheese melts, so as to prevent the cheese from becoming too dried out on top if baked for the entire hour.