Truffled Potato Gratin

1. 1

   Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan.

2. 2

   Bring to simmer over medium heat.

3. 3

   Cover, reduce heat to medium-low, and simmer 15 minutes.

4. 4

   Add remaining 2 garlic cloves.

5. 5

   Cover; simmer 5 minutes.

6. 6

   Strain cream into bowl.

7. 7

   Preheat oven to 400F.

8. 8

   Butter 13x9x2-inch glass baking dish.

9. 9

   Arrange 1/4 of potatoes in even layer in dish.

10. 10

    Sprinkle with salt and pepper.

11. 11

    Scatter 1/4 of truffle slices over.

12. 12

    Spoon 1/4 of cream over.

13. 13

    Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers.

14. 14

    Pour 2 cups cream over.

15. 15

    Press potatoes firmly to compact.

16. 16

    Cover dish with foil.

17. 17

    Bake gratin 1 hour.

18. 18

    Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer.

19. 19

    Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.