• Step 1

  Preheat oven to 350 degrees. Heat oil in stockpot on MED-LOW. Add shallots; cook, stirring, 3-4 min, until soft but not browned.

• Step 2

  Add heavy cream, sauce, salt, white pepper, and nutmeg to pot; stir to combine. Cook, stirring, 2-3 min. Remove from heat; stir in potatoes and cheese.

• Step 3

  Spray 9x13-inch baking dish with cooking spray; transfer potato mixture to dish. Bake, 60-65 min, until potatoes are tender and top is golden brown. Let rest 20 min before serving; garnish with parsley.

• For added indulgence, shave truffles over warm gratin before serving. • To save time, use a mandoline to slice the potatoes. • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.

Note: When servings & ingredients are modified, nutrition & directions may vary.