1 oz. black truffles, fresh, frozen or canned, sliced thin
1/2 teaspoon garlic, chopped
Salt to taste
Pepper to taste
Dice potatoes into 3/4" cubes; dice salsify into 3/4" discs. In simmering, salted water, blanch potatoes about 7 minutes and salsify 8 - 10 minutes, separately, until both are tender. Drain and reserve. Reduce cream by one-third. Off heat, stir in butter; set aside to cool.
Combine potatoes, salsify, cream, 4 oz. grated gruyére, truffles, garlic, salt and pepper. Layer mixture into buttered, 1 1/2- quart earthenware baking dish; top with remaining 2 oz. grated gruyére. Bake at 375°F until golden brown, about 25 minutes.
Frozen cubed potatoes can be used instead of the fresh Idaho® Potatoes in this recipe.