Gratin Dauphinois with truffle carpaccio
‹
›
Persons :
4
Preparation : 15
Cooking : 1h15
Ingredients
1kg potatoes, peeled, unwashed and cut into 3mm-high slices,
1l creme fraiche
2 garlic cloves, finely chopped,
4 tsp. of truffle carpaccio,
salt, pepper.
Description
In a baking dish, alternate a layer of cream, a layer of potatoes, a little truffle carpaccio, garlic, salt and pepper until there are no more ingredients. Finish with a layer of cream, salt and pepper.
Cook in a warm oven (gas mark 4) for at least 1:15 hour. With the tip of a knife, monitor the cooking process.
Associated products
Les autres recettes de Catherine
Vinaigrette dressing with pistachio oil
Pistachio butter
Vinaigrette dressing with soft cheese
Rougail sauce with peanuts
Citrus vinaigrette
Curry sauce
Rouille sauce for a fish soup
Mimosa sauce
Orange vinaigrette
Rapeseed oil vinaigrette
Mayonnaise with rapeseed oil
Fresh herbs dressing
Vinaigrette with peanut oil
Warm vinaigrette with orange flavored honey
Melt-in-the-mouth onions
Whole grain wheat with coral lentil and pistachio cream sauce
https://www.1001huiles.fr/themes/1001huiles/img/svg/icon-recette.svg
More recipe