TomaTruffle & Bacon Potato Stacks

TomaTruffle & Bacon Potato StacksMakes 

Makes 10-12 

Ingredients:

• 9 slices of bacon, cooked until crisp & drained
• 2.5 pounds russet potatoes (try to select long, skinny potatoes)
• 1 cup heavy cream (whipping cream)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ⅛ teaspoon ground nutmeg
• butter, for greasing tray
• 4 oz shredded Point Reyes Toma Truffle
• finely diced fresh chives, to garnish 

Preparation and Cooking:

• Preheat oven to 350F.  Lightly grease a 12-muffin muffin tin with butter.
• Cut each slice of bacon into quarters.  Set aside.
• Peel potatoes and slice off the top and bottom. 
• Slice potatoes lengthwise until width will fit into the muffin tin.  
• Using a mandolin or a sharp knife, thinly slice the potato into pieces approximately ⅛” thick.
• Pour the cream into a pot over medium heat and stir in the nutmeg, salt and pepper. 
• Mix in the potatoes and gently simmer for 3-4 minutes until the cream thickens, gently stirring the potatoes as you go. Remove from heat.
• Once the potatoes are cool enough to handle, place one slice in each muffin slot. 
• Assemble as follows:  
  • ~ a pinch of TomaTruffle, a potato slice, bacon, a potato slice, a pinch of TomaTruffle, a potato slice, bacon, potato, a pinch of TomaTruffle, potato.
  • ~ The potatoes will cook down, so it’s okay to go a bit higher than the top of the tin.
  • ~ You might need to adjust your layers depending on the thickness of your potatoes, how much cheese you use, etc.
• Top with a small drizzle of butter, then loosely cover the tray with foil. 
• Bake for 30-40 minutes, or until knife tender. 
• Remove foil.  
• Use a knife to straighten up any stacks that have shifted, top with remaining Comté, 
• Place back in the oven, uncovered, until golden and bubbly.
• Let cool for about 5 minutes.  
• Using a spoon, carefully remove potato stacks from muffin tin. 
• Garnish with chives and serve.

Enjoy!