Slice potatoes very thinly on a mandolin. Melt butter in the bottom of a medium-sized skillet. Introduce a layer of potatoes, overlapped to form a rosette. Salt, pepper, add a small squeezing of fresh garlic, more butter, a grating of truffles, and repeat until the pan is filled, about 5-6 layers. Cover with a tightly fitting lid and cook over low heat until the bottom is crispy and the rest is tender to the fork. Run a spatula around the edges to make sure nothing is sticking to the bottom of the pan. Turn the ensemble out onto a serving plate, bottom side up. The bottom should be a beautiful golden brown. Cut into pie-shaped wedges and serve alongside a succulent steak or roast duck breast. Pair with a hearty red wine.