Truffle Infused Gratin of Potatoes and Tomatoes Print Email

5 medium russet potatoes, scrubbed, with skin left on and sliced
3 medium tomatoes, sliced
1 shallot, minced
2 tablespoons butter
2 tablespoons flour
1 1/4 cup milk
1 cup parmesan cheese grated
1 teaspoon truffle sea salt (or sea salt and a drizzle of truffle oil)
1/2 teaspoon fresh cracked black pepper

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Add the shallot and cook for about 3 minutes over low heat. Add the milk and continue to whisk until the sauce thickens. Add salt and pepper, to taste, lower the heat and stir in the cheese and cook over low heat for about 3 minutes. Remove from the heat.

Butter a glass dish, put a layer of potatoes, then top with tomatoes, then potatoes, then tomatoes and continue until you have used all the slices. End with a layer of potatoes for the top. Pour the cheese sauce over the top. Bake for 1 hour, until golden and bubbly. Serve. Eat. * serves 4 - adapted from