1- Place the potato slices in a large pot.
2- Pour in enough cream to cover the potatoes.
3- Cook on the stove with garlic cloves and grated truffle. Cook for about 25 minutes until the potatoes are still slightly firm.
4- Line 8 cm by 4 cm aluminum rings and grease them with cooking spray.
5- Fill the rings with the cooked potatoes and cream mixture.
6- Place Parmesan shavings on top.
7- Reheat in a preheated oven for 10 minutes at 180°C (356°F).
Recette riche 100grs de truffes =100euros
3litres de crème cela me semble beaucoup et personnellement je trouve que l'ajout de l'ail ne s'acclimate guère avec le parfum des truffes, vous pouvez préferez comme moi que la truffe soit râpée crue et mise au dernier moment dans vos pommes de terre cuites comme un gratin dauphinois au four.
No comments yet. Be the first to share your experience!
A question? A Michelin-starred chef answers you!
Share your experience, ask for advice — Chef Patrick and our community are here to help.