Ingredients
| 4 waxy potatoes, thinly sliced | |
| 50g clarified butter (see Note) | |
| 100ml cream | |
| 80g Comté cheese, grated | |
| 1 splash cognac or similar | |
| black truffle, shaved (optional, or use truffle oil) |
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Instructions
| 1. | Layer the potatoes in a small ovenproof pan, brushing each layer with butter. Season lightly. |
| 2. | Bake at 180°C for 40-45 minutes until golden and crisp. |
| 3. | Heat the cream and stir in the Comté until melted then add a little cognac. Pour over potatoes. |
| 4. | Garnish with truffle shavings or a drizzle of truffle oil before serving. |
Recipes Nick Honeyman / Food styling Zennon Wijlens / Food Photography Manja Wachsmuth / Le Petit Léon Photography Emilie Soler