Pommes à la Diétrich (Baked Potatoes Diétrich)

Ingredients

• Hollande potatoes
• Gnokis with Parmesan
• sauce Béchamel
• Piedmont truffle

Instructions

1. Bake large Hollande potatoes in the oven.
2. Open them in the form of cases, empty them, and keep the cut-away parts to rebuild the potatoes later.
3. Bind small Gnokis with Parmesan in a creamy sauce Béchamel mixed with Piedmont truffle, and fill the cases with them.
4. Replace the cut-away parts so that the potatoes regain their original shape.
5. Arrange on a baking sheet with the replaced side underneath and pass through the oven for 20 minutes.
6. Arrange on a napkin.