Thinly slice the foie gras.
Carefully clean the truffle.
Preheat the oven to thermostat 7 (210°C).
Peel the potatoes, pat dry, and slice thinly.
Line a cake pan with a parchment paper disc, lightly buttered on both sides.
Arrange potato slices in a rosette pattern, overlapping to cover the inner edges of the pan.
Layer with foie gras slices, more potatoes, and thin truffle slices. Season generously with salt and pepper between layers.
Bake for 45 minutes until golden and tender.
Serve hot with a crisp, well-dressed mixed salad.
