Truffled Potato Gratin

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

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

whipping cream, thyme, black peppercorns, garlic, long slender russet potatoes, black truffles

Taken from www.epicurious.com/recipes/food/views/truffled-potato-gratin-231301 (may not work)