- 1.5lb potatoes - 2 cups milk - 1/4 cup crème fraiche - 1 egg - 2 oz truffle - 4 tbsp of (truffle) butter - 2 garlic cloves - Salt and pepper
- Preheat oven to 350 degrees - Peel the potatoes and slice them thinly. (Don’t wash the sliced potatoes or you’ll get rid of the potato starch necessary for the recipe) - In a bowl, combine the egg, the milk, the crème fraiche. Add salt and pepper. - In a buttered oven dish add the first half of the potatoes, add a layer of shaved black winter truffle, and top it off with a second layer of potatoes. Cover with the mixture. - Repeat the process and create as many layers as you’d like, but make sure to finish with a layer of potatoes. - Cover with tin foil and cook for 45 min. Uncover and cook for 15 more minutes, until golden. The Gratin is done when the potatoes are tender all the way through. - It’s ready, enjoy!