preparation

• 1 Preheat the oven to 340ºF.
• 2 Cut the potatoes into thin slices, with or without skin and do not wash after cutting.
• 3 Dice the bacon or the plant-based bacon and sauté in a small saucepan until crispy.
• 4 In the same saucepan, heat the cream with a garlic clove and the rosemary until it just boils.
• 5 Remove from heat and add the Black Truffle and Mushroom Sauce. Mix well and let it infuse for 10 minutes.
• 6 In a baking pan rub the base and sides with the other garlic clove.
• 7 Remove the rosemary and garlic clove from the milk mixture.
  
• 8 Cover the base of the baking pan with a thin layer of liquid mixture.
• 9 Overlap slices of potatoes to cover the whole base of the pan, and season with salt and pepper.
• 10 Cover with spoonful of more liquid and add another layer of overlapping potato slices.
• 11 Repeat the process until 2 or 3 layers of potato and cream.
• 12 Cover the last cream layer with the grated Gruyere cheese.
  
• 13 Bake 40-50 minutes until golden brown and the potatoes are cooked through.