I scream, you scream, we all scream for new cheese! Or is that just me?

A while back, I read on Julie’s blog that she liked a truffle cheese from Trader Joe’s. It sounded delicious, so I looked for that cheese every time I went to TJ’s for the last couple months–always to no avail. I finally found some on my last trip. It is seriously delicious!

I decided to make au gratin potatoes with it and I also think it would be great in risotto. But, it would be just as good on a burger or…well, pretty much everywhere 🙂

Potato and Truffle Cheese Gratin
Serves 2 

2 small potatoes, sliced thin
1 Tbsp. butter
3 Tbsp. onion, diced
1 clove garlic, minced
1 Tbsp. flour
2/3 cup milk
1/2 cup shredded truffle cheese

Preheat oven to 400 and spray a small casserole dish (or individual gratin dishes) with some cooking oil.

Layer the potatoes in the casserole dish, sprinkling each layer with a little salt and pepper.

In a saucepan, melt the butter. Cook the onion until translucent and then add the garlic and cook until fragrant.

Stir in the flour and cook to get rid of rawness, a minute or two. Pour in milk and continue to heat until the mixture thickens.

Stir in cheese, except for a couple tablespoons, until melted. Season to taste.

Pour cheese mixture over the sliced potatoes. Top with the remaining cheese. Cover and bake about 30 minutes. Uncover and cook an additional 5-10, or put the potatoes under the broiler for a couple minutes to brown.