Genuine Emmentaler, which is imported from Switzerland, is equivalent to Swiss cheese in the US.
things you'll need.
2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices)
Salt and Pepper to taste
3 cups Heavy Cream
3/4 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated Nutmeg
1 small Black Truffle
3/4 cup grated Emmentaler cheese
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices) Salt and Pepper to taste
instructions Place a rack in the middle of the oven and preheat to 400 degrees F. Generously butter a gratin dish, or other shallow baking dish. Put the potatoes in the casserole dish. Season with salt and pepper.
ingredients 3 cups Heavy Cream 3/4 cup grated Parmigiano-Reggiano 1/4 teaspoon freshly grated Nutmeg 1 small Black Truffle
instructions Put the cream in a heavy bottomed pan and bring to a boil. Reduce to a simmer. Simmer for about 5 minutes. Stir in the Parmigiano and grate the nutmeg and half the truffle. Season the cream generously with salt and pepper.
ingredients 3/4 cup grated Emmentaler cheese
instructions Carefully pour the cream on top of the potatoes and sprinkle on the emmentaler cheese. Grate more truffle on top and season with more pepper.
instructions Bake in the oven until the top is a deep golden brown, about 40 minutes. Let the potatoes cool slightly (this will help thicken the cream and set the gratin) for at least 20 minutes.
instructions Serve the potatoes and grate fresh black truffles over each serving.