This delicious French classic, using our Black Truffle Oil, makes a simple dish into something gourmet that you might order at a fancy restaurant. Is super tasty with chicken, beef and pork.

Ingredients:

• 2 lbs russet potatoes, washed and unpeeled
• 4 Tbsp unsalted butter, divided
• 1 large onion, finely chopped
• 4 Tbsp all-purpose flour or gluten-free all purpose flour
• 4 tsp Rocky Mountain Olive Oil Black Truffle Sea Salt
• 1 Tbsp Grind Spice Co Bacon Salt
• ½ tsp Grind Spice Co Colorado Garlic Pepper
• 3 cups whole milk
• 2 cups shredded Italian cheese blend
• 4 Tbsp Rocky Mountain Olive Oil Black Truffle Oil

Instructions:

1. Preheat oven to 350°F. Grease a 2-quart casserole with two tablespoons of butter. Set aside.
2. Using a chef’s knife, mandolin, or vegetable slicer, slice unpeeled
   potatoes into ¼-inch slices. Set aside.
3. In a 2-quart saucepan, melt remaining two tablespoons
   of butter over medium heat. Add onion and cook, stirring occasionally until translucent, about 2 minutes. Stir in flour, seasoning, Bacon Salt and Colorado Garlic Pepper. Cook, stirring constantly, until smooth.
4. Remove from heat and stir in milk. Return to heat and bring to a boil, stirring continuously for one minute. Remove from heat.
5. Arrange a layer of potatoes in the greased casserole dish. Drizzle
   with 2 tablespoons of Black Truffle Oil. Pour half of the sauce on potatoes and spread evenly. Layer with one cup of shredded cheese. Arrange a second layer of potatoes on top and drizzle with remaining 2 tablespoons of Black Truffle Oil.
6. Top with remaining sauce and spread evenly.
7. Bake covered for 30 minutes, then bake uncovered for an additional
   30 minutes. Remove from oven and layer with remaining one cup of
   shredded cheese. Bake uncovered for 30 minutes – or until potatoes are tender and top is golden brown. Rest at room temperature for 5 to 10 minutes before serving.