BLACK TRUFFLE OIL POTATOES
I created this dish from ingredients I had in the pantry that I needed to use before they spoiled. I added the sweet potatoes to add a bit of fiber to the dish and to create a hint of sweetness. The other ingredients I added purely for flavor and color, so that the dish wouldn't look or taste too bland. The onions and garlic...
Provided by Rose Mary Mogan
Categories Potatoes
Time 1h25m
Number Of Ingredients 10
Steps:
- 1. Wash and cube potatoes, when I combined the two I had 4 cups. Preheat the oven to 350 degrees F.
- 2. Seed and chop the Jalapeno pepper, chop the green onions, and slice or mince the garlic cloves.
- 3. Combine the potatoes onions, garlic & pepper in a large bowl.
- 4. 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.
- 5. Add about half of the potato mixture.
- 6. Top with half of the shredded cheese.
- 7. 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.
- 8. Remove and serve while potatoes are still hot.
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