Potato mille-feuille with morel sauce and fresh truffle

Thin layers of potato served with morel sauce and freshly shaved truffle.

Ingredients

• 800 g potatoes
• 30 g dried morels
• 200 ml cream
• 20 g fresh truffle, 30 g butter and 150 ml stock

Method

1. Soak the morels and slice the potatoes thinly.
2. Layer the potatoes in a buttered tin and bake for 45 minutes at 180°C.
3. Simmer the morels with stock and cream for 10 minutes.
4. Turn out, spoon over sauce and shave truffle for four plates.