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Gratin dauphinois with truffle

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Gratin dauphinois with truffle for 8 people :

  1. 1.3 kg of potatoes, sliced into 3mm rounds,
  2. 2 to 3 liters of liquid cream,
  3. 5 to 6 cloves of garlic,
  4. 75 to 100 grams of truffle,
  5. Parmesan shavings.
Gratin dauphinois with truffle
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1- Place the potato slices in a large pot.
2- Pour in enough cream to cover the potatoes.
3- Cook on the stove with garlic cloves and grated truffle. Cook for about 25 minutes until the potatoes are still slightly firm.
4- Line 8 cm by 4 cm aluminum rings and grease them with cooking spray.
5- Fill the rings with the cooked potatoes and cream mixture.
6- Place Parmesan shavings on top.
7- Reheat in a preheated oven for 10 minutes at 180°C (356°F).
credits photo : with cheese © ffphoto

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