Parsnip and Truffle Fromage Dauphinois Gratin

delicious.com.au

Pinotpuss

460ml pure (thin) cream

⅓ cup (80ml) brandy

1 garlic clove, bruised

2 small sprigs rosemary, plus extra rosemary sprigs & leaves to serve

2 tsp Dijon mustard (we used Woolworths Macro Dijon mustard)

100g finely grated parmesan

500g parsnips, peeled, thinly cut into 3mm slices on a mandoline

300g desiree potatoes, peeled, thinly cut into 3mm slices on a mandoline

1 onion, thinly sliced into 2mm rounds on a mandoline

80g truffle Fromager d’Affinois, cut into two thick slices

Directions at delicious.com.au

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