• Using a mandolin, peel and thinly slice your potatoes. Rinse over cold water to remove excess starch then strain and set aside.
  4 Yukon gold potatoes
• Cut all your vegetables. (dice garlic, dice onion, finely dice mushrooms)
  ½ onion, 4 cloves garlic, 6 cremini mushrooms

Making sauce

• In a med heat saucepan, melt the butter and add in the onions and garlic. Cook on medium heat until softened, about 2 minutes.
  3 tbsp butter, ½ onion, 4 cloves garlic
• Add diced mushrooms and cook additional 5 minutes or until most of the moisture is cooked out.
  6 cremini mushrooms
• Add in the flour and mix until well combined.
  3 tbsp flour
• Slowly add in the milk while stirring constantly to ensure that the butter and flour mixture is evenly combined in with the milk. Stir 2 minutes - med heat.
  1 cup milk
• Once the milk has been incorporated, add in the heavy cream while stirring, repeating the same motion, until you get a thick sauce. (about 3-5 minutes)
  ½ cup heavy cream
• Add in salt and truffle paste.
  1 tsp salt, 1 tbsp truffle paste
• Turn off the heat and add 1 cup of the grated mozzarella or truffle cheddar, saving half for the layering in the upcoming steps. Mix well, consistency should look like a very thick pancake batter.
  2 cups grated mozzarella or truffle cheddar

Layering

• Grab a baking dish and grease the dish with a little bit of melted butter.
• Start layering your prepared ingredients. We’re doing 3 layers of each. Start by adding ⅓ cup of the sauce on the bottom of the dish.
  
• Then layer on top your sliced potatoes. Make sure you’re overlapping them on top of each other. It’s okay to do 2 layers of potatoes to make sure that layer is thick enough to hold up the structure of the dish.
  
• Add a thin layer of the remaining grated cheese on top of the potato layer.
  
• Repeat this process 2-3 more time until you run out of potatoes or sauce making sure the final layer is more cheese.
• Cover your dish with tin foil and bake at 350F for 30 minutes. Remove the tin foil and bake again for 30 more minutes. If the cheese has not browned enough, place it under the broiler on high until browned.
• Top with chives and serve.
  chives