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Potato and Black Truffle Gratin

Potato and Black Truffle Gratin
This is a deliciously rich dish.. It's a perfect accompaniment to red meat, such as lamb, or prime rib. This recipe is adapted from one created by Bobby Flay.
Ingredients:

1 1/4 cups heavy cream
1 fresh truffle, shaved
1 pound fingerling potatoes
4 teaspoons truffle oil
sea salt & freshly ground black pepper



Directions:


Preheat the oven to 375 degrees F.


Using a small saucepan, place the cream over a medium heat. Add a few shavings of the truffle. Bring to a simmer.  Remove from the heat and let the cream/truffle mixture steep for at least 10 minutes.

 

Place a layer of the sliced potatoes in the bottom of a buttered baking dish and ladle 1/4 cup of cream over the top.  Repeat this process four times.

 

Bake for 30-40 minutes, or until the potatoes are tender.  Remove from the oven and let rest for about 10 minutes before cutting into squares.  Serve warm.

 

 



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