Yield: 4 servings

Ingredients:
1lb. white or gold fingerling potatoes, about 4-5 potatoes per person
2 cups whole milk
2 cups water
1- 2 Tbs. truffle butter
1/2-cup plus 1/3-cup heavy cream
1 tsp. olive oil
1 shallot sliced paper thin
1 small clove garlic sliced paper thin
1 tsp. truffle oil
1 oz. black truffle, fresh or canned, shaved paper thin with a truffle slicer
1/4-cup grated parmigiano cheese plus a few shavings for garnish-- parsley, salt,
white pepper and fresh grated nutmeg

Directions:

1. Begin by slicing the potatoes about 1/16 to 1/8 inch thick place the white or gold potatoes in a 2 quart sauce pot with the water, milk, nutmeg, salt and pepper to taste. You will be reducing this liquid, so be careful not to over salt as it will become more intense as it
   reduces.
   
2. Bring this to a boil and cook until potatoes are tender with a little bite to them.
   
3. Meanwhile, sauté the shallots and garlic in olive oil just until translucent. Finish with the truffle oil off the heat. Reserve this for assembling later.
   
4. When the potatoes are tender, remove them with a slotted spoon and place them in a dish to cool slightly. Return the milk mixture to the heat and reduce to about 1/4 of its original volume. When the milk has thickened, finish with the truffle butter and heavy cream.
   
5. Brushing the baking pans with a little truffle oil then start layering potatoes along with the shallots and shaved truffles evenly between the four baking pans.
   
6. Now pour the truffle cream mixture over the potatoes and sprinkle each pan with about 1 tablespoon of cheese and a little chopped parsley. Bake the casseroles for about 10 minutes at 350 until slightly golden brown and bubble.
   
7. Serve hot or warm with a few shavings of parmigiano cheese
   
8. Another way to present this dish is to carefully unmold the casserole unto a large plate and top with salad of fresh aruguala, shaved parmigiano cheese, and fresh shaved truffles. Drizzle with a little truffle oil and season to taste with salt and pepper. This makes a great warm appetizer.

Recipe by Kerry Simon, Chef/Owner, Simon Kitchen and Bar, Hard Rock Hotel, Las Vegas, Nev.