Pan of potatoes and onions with truffle
Instructions
Peel the potatoes and cut them into thin slices.
Thinly slice the onions.
Generously grease a baking dish with tall, not too wide, and fill it with slices of potato and onion, fixing in layers, seasoning each layer with a pinch of salt, a pepper and minced half a teaspoon or less of truffle cream.
Pour a mixture of cream and enough milk to cover just the vegetables; beribboned Dames of butter and put them in the oven at 200 degrees until all the liquid has been absorbed and the potatoes are well cooked (it will take about 60 minutes).
If mid-cooking the top layer of vegetables is already colorful, cover the pan with a buttered aluminum foil.
Serve in dishes prepared from serving, or bring it to the table in the baking pan.
Ingredients and dosing for 6 persons
- 600 g of potatoes
- 250 g of onions
- Truffle cream
- 1 walnut butter
- Whole milk
- Cream
- Salt
- White pepper