Cut the foie gras into thin slices.
Clean the truffle.
Preheat the oven to th.7 (210°C).
Peel the potatoes, dry them and cut them into thin slices.
Line a cake pan with a disc of parchment paper, carefully buttered on both sides.
Arrange a layer of potato slices forming a rosette, also garnish the inner edges of the mould.
Fill by inserting thin slices of foie gras, potatoes and slices of truffle. Season with salt and pepper as you go.
Bake for 45 minutes in the oven.
Serve hot with a well-seasoned mixed salad, if desired.
