Truffled Potato Gratin

Ingredients

• 15  peppercorns whole black
• 2 tablespoons thyme leaves fresh chopped
• 5 large garlic cloves divided crushed
• 5 pounds long slender russet potatoes peeled cut into 1/8-inch-thick slices
• 4 cups whipping cream divided
• 3  three 1/-ounce jars truffles fresh paper-thin whole black sliced
• 3  truffles 1/-ounce jars truffles fresh paper-thin whole black sliced

Equipment

• bowl
• sauce pan
• oven
• aluminum foil
• glass baking pan

Directions

1. Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes.
2. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
3. Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish.
4. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers.
5. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
6. Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer.
7. Let stand 10 minutes before serving.