Black Truffle Fontina Cheese Baked Potato Food

BLACK TRUFFLE PASTA

Steps:

• Cook pasta until very al dente, 6 to 7 minutes in a large pot with ample boiling water and salt. Add peas and finish cooking, about 1 minute. Drain well and toss in butter and truffle vinaigrette (made by combining 1/2-ounce chopped black truffle, 1 1/2 ounces black truffle oil, 1/2-ounce champagne vinegar, and 1 small minced shallot) and chives. Check seasoning and serve immediately.

BAKED FONTINA

Steps:

• Preheat the broiler and position the oven rack 5 inches from the heat.
• Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
• Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

POTATO GRATIN WITH TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
• Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
• Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
• NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
• NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
• NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.