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Potato Gratin with Truffle

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Potato Gratin with Truffle

Golden, crispy potato stacks are layered with indulgent Geofoods Truffle Carpaccio and seasoned to perfection with truffle pepper & salt. Sandwich with Lescure French butter to caramelise those edges, for the tastiest side dish.
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Course Appetisers

Equipment

  • 2 muffin tins, 12 portions per tin

Ingredients
  

  • 6 Desiree potatoes, peeled and thinly sliced
  • 100-125g Lescure French butter, to grease muffin tins
  • Geofoods Truffle Salt
  • Geofoods Truffle Pepper
  • Geofoods Truffle Carpaccio, plus a drizzle of the truffle oil from the jar

Instructions
 

  • Preheat your oven to 190°C, add a dot of butter to the base of each muffin tin, season generously with the truffle salt & pepper, set aside.
  • Use a mandoline, or sharp knife, thinly slice the potatoes into even rounds for consistent cooking
  • Layer potato slices into the muffin tin, stacking them neatly. Add a few slices of the truffle carpaccio, alternating between the layers and drizzle some truffle oil from the jar over the top of each stack, along with a final dot of butter.
  • Place trays into the oven and bake for 35-40 minutes, or until the edges are crispy and golden. Serve immediately.
Keyword foodlover, gratin, potatoes, recipeideas, Truffles

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