Truffled potato gratin

Ingredients for 6 servings:

• 2 kg floury potatoes, thinly sliced ​​(food processor)
• 200 g cheese, grated Gruyère
• 2 garlic cloves, squeezed
• 200 ml cream
• 100 ml milk
• 1 jar pesto, truffle (100ml) ready-made product
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

a delight with game birds in sauce

Preheat oven to 170°C fan/convection oven. Combine cream, milk, pesto, and garlic in a bowl. Layer potatoes in a greased baking dish. Lightly salt each layer and sprinkle with a little Gruyère. After the last layer, pour the truffle pesto cream over the potatoes and sprinkle the surface evenly with the remaining Gruyère. If the gratin is no more than 4 cm thick (depending on the size of the baking dish used), 50-60 minutes in the oven is sufficient. Be sure to “spot test” the potatoes, as some potato varieties don’t behave as expected. The finished gratin should come out of the oven well browned.