Name: Gratin Dauphinois À La Truffe
Yield: 6-8
Ingredients: 1 tsp salted butter, for greasing; 500ml whole milk; 500ml single cream; 3 garlic cloves, crushed; 2 tbsp truffle oil; 2kg potatoes, peeled and thinly sliced on a mandoline; 1 tsp sea salt, plus extra to taste; ½ tsp freshly ground black pepper, plus extra to taste; 200g emmental or cheddar, grated; 10g fresh black truffle (optional)

VMG Recipes