GRATIN POTATO WITH A TRUFFLE
Serves 1 (or 4)
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1 lb (450 g) waxy-variety potatoes
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1 oz (25 g) butter
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1/2 clove garlic
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trimmings, half or a whole truffle
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1/2 pt (275 ml) double cream
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1 tbs water
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salt, pepper
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Rub the garlic around the gratin dish and
butter it liberally.
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Slice the potatoes and truffle very
finely.
-
Depending on the quantity of truffle you
have make alternate layers starting and ending with the potato. Season
each layer well.
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Mix the water into the cream and pour
over the gratin. Dot with butter and bake at 350F/180C/gas mark 4 for 1
hour.
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