Step 1
Grease the dish with a little truffle butter. Heat oven to 160°C fan.
Step 2
In a saucepan, combine cream, milk, garlic, thyme, bay, nutmeg, 1 tsp salt and white pepper.
Step 3
Bring just to a simmer, remove from heat, cover 10 minutes. Strain, then whisk in 60g truffle butter until glossy. Taste and adjust salt so it is slightly bold.
Step 4
Slice potatoes on a mandolin to 2-3 mm. Do not rinse. Toss with the remaining ¾ tsp salt.
Step 5
Layer a third of the potatoes in the dish, pour over a third of the hot truffle cream. Repeat twice. Tap the dish to settle.
Step 6
Cover tightly with foil and bake 50 minutes until a knife meets slight resistance.
Step 7
Uncover, dot with the remaining 40g truffle butter, and bake 25-35 minutes until deep golden and fully tender.
Step 8
Rest 15 minutes before serving, then plate up and enjoy!
