1kg potatoes, peeled, unwashed and cut into 3mm-high slices,
1l creme fraiche
2 garlic cloves, finely chopped,
4 tsp. of truffle carpaccio,
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.