Main Course:
Truffle Parmentier Gratin

1. Cook the potatoes in their jackets.

2. In the meantime, sauté in half-butter, half-olive oil the meat and garlic.

3. Thicken the puree with 1 cup (150g) butter, half of the Truffle, salt and pepper to taste.

4. Layer the potatoes and the meat in a gratin dish. Finish with the puree.

5. Grate a bit of Gruyeres and gratine in the oven.When serving, toss the rest of the Truffle in 3 tablespoons (50g) butter and spread over the gratin.

My advice: The potato is a great partner to the truffle, since their perfumes stimulate each other. Growing under the soil is one of their common point.