Potato Truffle Gratin
- 1 1/4 cups heavy cream
- 1 black truffle shaved thin
- 4 medium potatoes peeled, and sliced very thin
- 4 teaspoons black truffle oil
- Salt to taste
- Freshly-ground black pepper to taste
Preheat the oven to 375 degrees. Place the heavy cream in a small saucepan. Add a few shavings of truffle and allow it to reach a simmer. Remove immediately from the heat and let the mixture steep for about ten minutes.
Butter a baking dish and line the bottom with a layer of the sliced cooked potatoes. Ladle about 1/4 cup of cream over the potatoes and season with salt and pepper. Drizzle with 1 teaspoon of black truffle oil. Repeat this process four times.
Bake the gratin for about 35 minutes, or until the potatoes are fork tender. Remove from the oven and allow it to "rest" for about ten minutes. Cut into squares and garnish each square with a shaving of truffle.
This recipe yields ?? servings.