• Peel the potatoes and slice them thinly.
  • Season with salt and pepper.
  • In a terrine, beat the egg adding the milk and cream,  season with salt and pepper.
  • In a baking plate, place a layer of potatoes, grated Gruyère cheese, drizzle with the liquid preparation, sprinkle a few thin slices of fresh Melanosporum truffle, and repeat several times.
    Finish with butter and Gruyère cheese.
  • Cook in the oven over low heat.

Variation:  According to the season, you can replace the black winter truffle with the summer truffle or the Autumn Truffle while adding some Tartufata Sauce or black summer truffle cream to the liquid mixture.


  • 750gr of potatoes
  • ½ litre of milk
  • ¼ litre of fresh cream
  • 125 gr grated gruyère cheese
  • 1 egg
  • 1 fresh black truffle (+-50 gr) (melanosporum)
  • butter, salt, pepper