Summary

Ingredients

• 2 kg potato (s), floury boiling, thinly sliced (food processor)
• 200 g cheese, rated Gruyère
• 2 clove (s) garlic, pressed
• 200 ml cream
• 100 ml milk
• 1 glass pesto, truffle (00ml) finished product
• salt

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Instructions

1. Preheat the oven to 170 ° C convection.
2. Mix the cream, milk, pesto and garlic in a bowl.
3. Place the potatoes in layers in a greased baking dish. Lightly salt each layer and sprinkle with a little Gruyère. After the last layer, pour the truffle pesto cream on the potatoes and sprinkle the surface evenly with the remaining Gruyère.
4. If the gratin is not layered higher than 4cm (depends on the size of the baking dish used), it is enough to stay in the oven for 50-60 minutes - make a spot check in any case, because some types of potatoes do not behave as expected.
5. The finished gratin should come out of the oven well browned.