Fontina-Taleggio Fonduta with Baked Potato Chips

1. 1

   Preheat the oven to 450.

2. 2

   Soak the potato slices in cold water for 5 minutes.

3. 3

   Drain the slices and pat dry with paper towels.

4. 4

   Transfer the potatoes to 2 large, rimmed baking sheets and toss each batch with 1 tablespoon of the olive oil.

5. 5

   Arrange the slices on the sheets side by side without overlapping and season with salt and pepper.

6. 6

   Bake for 8 minutes, or until the potatoes begin to turn golden brown; as they brown, transfer the potato chips to a rack with a spatula.

7. 7

   Reduce the oven temperature to 350.

8. 8

   In a bowl, mix the shredded cheeses, then divide among individual gratin dishes.

9. 9

   Bake the cheese for about 7 minutes, or until bubbling.

10. 10

    Drizzle with truffle oil and serve at once with the potato chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.