• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Peel and slice the potatoes into ½ cm thick rounds.
• Peel and grate the garlic (or use a garlic press).

• Place a pot over medium-high heat with a drizzle of oil.
• Once hot, fry the garlic for 1 min. Add 125ml water, stock and creme fraiche.
• Carefully add the potatoes to the sauce. Season with ¼ tsp salt and ¼ tsp pepper.
• Bring to the boil, cover and lower heat to medium.
• Simmer until potatoes are parboiled, stirring regularly, 15-20 mins, then add the truffle zest and stir to combine.

• Carefully transfer the parboiled potatoes and truffle sauce to an appropriately-sized oven dish. Scatter over the Italian hard cheese
• Pop into the oven and bake until the sauce is bubbling and the potatoes are cooked through, 15-20 mins.

TIP: You want the dauphinoise to be 2-3 cm thick—keep this in mind when choosing an oven dish.