Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Arrange Potato slices in the prepared baking dish, slightly overlapping. Season lightly with Fleur de Sel and White Pepper.
- In a large saucepan, melt Butter from Cream Sauce ingredients over medium heat. Whisk in Flour and cook for 1-2 minutes, creating a roux.
- Gradually whisk in Heavy Cream until smooth. Bring to a simmer, stirring constantly, until thickened, about 5-7 minutes.
- Remove from heat and stir in Comté Cheese, Parmesan Cheese, and Black Truffle Oil until cheese is melted and sauce is smooth. Season with Fleur de Sel and White Pepper to taste.
- Pour the Cream Sauce evenly over the Potato slices, ensuring all potatoes are submerged.
- Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown.
- Let rest for 10 minutes before garnishing with Fresh Chives.
