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2ba48120 ab5f 4027 9db8 2cade1d299c2  2016 11 05 18 21 02
Tarynn Liv Parker
Tarynn Liv Parker

Better than scalloped potatoes... truffled scalloped Fingerlings! 5lbs mixed or single variety of Fingerlings, fresh truffle, 4 C whipping cream, 2Tbsp butter for greasing the glass baking dish. 15 peppercorns, 5 cloves of smashed garlic. Sprig fresh thyme. First make your cream- at medium heat bring 2 cups cream, garlic cloves, thyme and peppercorns to a boil. Then turn down and let simmer for 15 minutes. Strain out herbs and spices and garlic. Use a sharp mandolin at a fine setting (1/8 or even 1/16th inch slices). Slice all your Fingerlings, butter your dish, lay in 1/4 of the Fingerlings, then shave in some fresh black truffle. Then pour over some of your cream. Grate some gruyere (cave aged if u can find) over top, then repeat with more Fingerlings, and so on. After you've created 4 layers, pour over your last 2 C of cream, wrap with tinfoil - Preheat oven to 400c. Bake for 1 hr then remove the tinfoil and add a sprinkling of Panko breadcrumbs, put back in oven until the top has nicely browned :)

Tarynn Liv Parker
Tarynn Liv Parker
There are no scallops- to be clear!