Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 6 potatoes
- Milk
- 1/4 cup unsalted butter
- An onion, sliced
- A pinch of freshly grated nutmeg
- 5 eggs
- 1/2 cup cream
- Salt and pepper
- 2 tablespoons minced parsley
- A white truffle
- Salt
Preparation:
Scrub the truffle clean with a brush and a soft moist cloth.Peel the potatoes and slice them rather thickly, then put them in a pan and add milk to cover, and dot with about half the butter. Salt and simmer, covered, until the potatoes are done but still firm.
Heat a second pan and sauté the onion in the remaining butter, stopping while it's still fairly crunchy.
Next, butter a pan and fill it with the potatoes and the onions. Beat the eggs with the cream and the parsley; check the seasoning, and pour the mixture over the potatoes. Heat through in a 340 F (170 C) oven for about 10 minutes, or until the egg mixture barely thickens. Finely shave the truffle over the potatoes and serve.
