|per 100 g||Total Recipe|
|Gross weight||100 g||1037 g|
|Energy||567 kJ / 136 kcal||5870 kJ / 1406 kcal|
|Sat. fat||6 g||58 g|
|Unsat. fat||3 g||27 g|
|Fibre||2 g||14 g|
|Salt||282 mg||2917 mg|
600 gVitelotte potato
194 mlFresh whole milk
395 mlDouble cream
2 gBlack truffle paste
1 kgTotal recipe weight
Heat the oven ( 180°C / 356°F)
Melt the butter
Crush and peel the garlic, then dip one of the cloves in the melted butter and rub the inside of the casserole for flavour.
Next chop all the garlic finely and add a bowl. Next mix the cream, milk, melted butter, truffle paste and salt in the bowl.
Wash and cut the potatoes into wafer-thin slices and arrange them skinny side up in the casserole. Then pour the sauce evenly over the potatoes.
Place in the oven and bake for 45 minutes, untill cooked and golden brown
Try some cheese toppings like parmesan, stilton
Gratin also works with fresh herbs like Rosemary Sage or Basil