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Receta Fontina Taleggio Fonduta With Baked Potato Chips
by Global Cookbook

Fontina Taleggio Fonduta With Baked Potato Chips
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Ingredientes

  • 1 lb Yukon Gold potatoes, peeled and sliced 1/8 inch thick on a mandoline
  • 2 Tbsp. extra virgin extra virgin olive oil salt and freshly grnd pepper
  • 5 ounce Fontina cheese, shredded (1 c.)
  • 5 ounce Taleggio cheese, shredded (1 c.) white truffle oil, for drizzling (optional)

Direcciones

  1. Preheat the oven to 450 deg. Soak the potato slices in cool water for 5 min. Drain the slices and pat dry with paper towels.
  2. Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tbsp of the extra virgin olive oil. Arrange the slices on the sheets side by side without overlapping, and season with salt and pepper. Bake for 8 min, or possibly till the potatoes begin to turn golden; as they brown, transfer the potato chips to a rack with a spatula.
  3. Reduce the oven temperature to 350 deg. In a bowl, mix the shredded cheeses, then divide among individual gratin dishes. Bake the cheese for about 7 min, or possibly till bubbling. Drizzle with truffle oil and serve at once with the potato chips.