Recipe: Truffled PotatoesDescription: Richly flavored potato tortino with truffle cheese and a drizzle of truffle oil.Serves: 8 people Total Time: 180Difficulty: Easy to follow Ingredients needed: 2 cups heavy cream, 3 pounds yukon gold potatoes, 2 tablespoons unsalted butter, 0.25 pound pecorino cheese, 2 clove garlic cloves, 16 ounces truffle cheese, 0.5 teaspoon salt, 0.5 teaspoon black pepper, 2 tablespoons white truffle oilInstructions: Pour the cream into a mixing bowl and add the potato slices. Soak for at least 20 minutes or up to overnight. Preheat the oven to 190°C (375°F). Line a 9 by 13-inch baking dish with foil and coat with the butter. Layer half of the potato slices into the prepared pan. Sprinkle with the Pecorino cheese and garlic. Add the truffle cheese in one thick layer and season with salt and pepper. Layer the remaining potatoes over the top and pour any remaining cream in the bowl over everything. The resulting tortino should be about 1 inch thick. Cover the pan with foil and use another tight-fitting pan or heavy object to weigh down the layers. Bake for 2.5 hours. Remove the tortino from the oven, keeping the weight in place, and allow to cool overnight in the refrigerator. When ready to serve, preheat the oven to 175°C (350°F). Cut the tortino into squares, re-cover the baking dish with foil, and reheat for 30 minutes. Serve with a drizzle of white truffle oil.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, baked, side dishThis Truffled Potatoes recipe is designed for easy meal planning and preparation. It serves 8 people and can be made in 180 minutes. Great for weekly meal prep and family dinners.