Monday, July 19, 2010

Gratin (yes...with truffle oil)

Oh yum, who doesn't like Gruyere?? I let some garlic simmer in an olive based truffle oil. Mixed heavy cream and plenty of dill. One layer of potatoes in a buttered and garlicked dish. Top with heavy cream, and top that with a Gruyere/Parmesan mix, and top that with the garlic. Continue this layering with the exception of the garlic, ending with Gruyere on top. I cooked this at 375 until the top was golden/dark brown. So good. And I used Yukon potatoes.

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