Chez Bruno Inspired Creamy Truffle Potato

I wanted to created something that reminded me of an Easter holiday back when I was in the South of France at Chez Bruno in Lorgues. Their signature dish is a creamy baked potato with lashings of truffle shavings on top.

Serves 1
X1 large baked potato (baked at 200 C degrees for 1hr peeled and wrapped in tin foil with a spoon of olive oil and seasoning)
20g unsalted butter
150ml double cream
1/2 garlic clove
2-3 pinches ground nutmeg
1-2 tsp truffle oil
Salt and pepper
70g Gruyere, grated

Serve with some blanched asparagus or wilted greens.

Set a large frying pan to a medium to high heat. Add the butter, double cream, garlic clove, nutmeg and season with salt and pepper. Gently cook to infuse the garlic for a few mins and allow the butter to completely melt. It should thicken a little. Remove from the heat. Spoon half into the middle of a plate, top with the baked potato and spoon over the rest of the sauce. Generously grate over the cheese, season again and drizzle the truffle oil on top.