Potato truffle gratins

Preheat the oven to 175 ºC. Peel potatoes and cut into very thin slices. In a jug mix whipped cream with milk and egg yolks. Truffle oil through it. Add salt and pepper to taste. Pour the potato slices into a bowl with cream mixture and cheese so that each slice is covered with moisture. Distribute potatoes over muffin molds. Give the rest of cream mixture over potatoes. Place Shii slices on each shape. Muffins in the middle of the oven in about 30 minutes. Remove from oven, allow to cool and cover with aluminum foil.

Preheat the oven to 175 ºC. Gratins (covered with aluminum foil) heat in oven for 30 minutes. Remove the gratins from the oven and let cool for 5 minutes. Cut away with a knife potato gratin along the edge of muffin form. Carefully remove from the muffin mold using spoon gratins. Scale and serve.