2 T unsalted butter
¾ cup (175ml) whipping cream
2 T chopped truffles
2 lbs (1 kg) yellow waxy potatoes, peeled and thinly sliced
½ lb (250g) onions, thinly sliced
Sea salt and pepper, to taste

You will also need:
Saute pan
Gratin dish

Preheat oven to 350oF (180oC).

In saute pan, melt the butter over low heat.  Add the whipping cream and heat until almost boiling.  Remove from the heat and add the chopped truffles. Salt to taste.  Set aside.

Place the sliced potatoes and onions into a saucepan.  Add enough water to almost cover the potatoes.  Add salt to taste (about 1tsp.).  Bring to a boil and stir gently to keep the potatoes from sticking.  Pour the potatoes into the gratin dish and smooth the surface.  Pour the cream mixture over the top.  (You can also add cheese to this, if desired, but I left it out to better taste the flavor of the truffles.)

Place into the oven and bake until the potatoes are tender, about 45 minutes – 1 hour. 

Garnish with more truffles, if desired.

Serves 6.

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