Truffled Scalloped Potatoes

• 2 1/2 pound yellow finn potatoes, peeled, sliced into 1/8 inch slices
• 1 onion, sliced into 1/8 inch slices
• truffle salt, to taste
• pepper, to taste
• 3 tablespoon truffle oil
• 1 1/2 cup crème fraîche
• 8 ounce english cheddar italian truffle cheese, grated
• 1 tablespoon fresh thyme

1. Preheat oven to 400 degrees F.
2. Grease a 10 by 7 or a 13 by 9 baking dish with oil or butter. Peel and slice potatoes and onion. Take half of the potatoes and place evenly into bottom of pan. Sprinkle with truffle salt, pepper, and fresh thyme. Top with 1/2 of the crème fraîche. Spread it on. Top with 1/2 of the truffle cheese. Drizzle with 1 tablespoon of truffle oil. Top with sliced onion.
3. Now take the rest of the potatoes and place evenly on top of the onion. Sprinkle with truffle salt, pepper, and thyme. Top with the rest of the crème fraîche, truffle cheese, and drizzle with 1 tablespoon of truffle oil.
4. Place pan in oven for 30 minutes uncovered. Then reduce temperature to 350 for 30 more minutes.
5. If potatoes start to brown too much, cover with foil. Check potatoes for doneness by sticking a knife into them. If knife inserts easily then potatoes should be cooked through.
6. Drizzle with last tablespoon of truffle oil before serving and a little more truffle salt. If you keep this covered and are worried that the mixture needs more moisture, pour on a little extra heavy cream. It will easily be absorbed by the potatoes.