1cupshredded Gruyère cheese, plus additional to top
1cupshredded fontina cheese
1/4cupfresh parmesan cheese
1tbsptruffle spread/paste
Salt and freshly ground pepper to taste
Instructions
Preheat an oven to 400°F. Peel the potatoes. Using a mandolin or a very sharp knife, cut the potatoes into very thin slices. Set aside.In a saucepan over medium heat, warm the truffle oil. Add the sliced shallot and garlic cloves to the pan and sauté about 3 minutes, or just until they start to brown. Add the cream and one sprig of thyme and bring to a simmer until slightly thickened, about 3-5 minutes. Add in the truffle paste. Stir in all three cheeses and cook, stirring, until melted. Remove the mixture from the heat and season with salt and pepper.Add about 1/2 cup of the sauce to the bottom of a pan. Arrange the potato slices,in any pattern on the bottom of the prepared dish.Pour the cream mixture evenly on top of the potatoes. Grate additional Gruyère cheese evenly on top. Add remaining thyme sprigs. Bake until the the potatoes are tender, and the mixture is golden brown and bubbly, about 1 hour.