Mashed Potato Fonduta

White truffle oil is all the rage and really does make food taste good. If you can’t find a source for it — don’t worry this potato gratin is delicious by itself. I served it with roast chicken and little green beans. To roast a chicken, simply sprinkle it with salt and pepper, rub with a tablespoon of butter and roast in a 450 degree oven for 45 to 50 minutes. To cook the beans, trim the ends and drop in boiling salted water, cook for 5 minutes, and refresh under cold water. Reheat in a small saucepan with butter, salt and pepper.


  • 1-1/2 cups half-and-half (half milk and half cream)
  • 2 cups shredded fontina cheese (about 1/2 lb.)
  • 3 Tbs. white truffle oil (optional)
  • coarse salt and freshly ground black pepper


Scrub potatoes and cut in quarters. Put in a 5 to 6 quart pan with 3 quarts water. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.

Drain potatoes in a colander, peel and put through a potato ricer into the pot. Add half-and-half, half the cheeese and half the white truffle oil. Mash with a potato masher or beat with a mixer until smooth. Add salt, and pepper to taste. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.

Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes. Drizzle remaining truffle oil over potatoes and serve.