Fondue preparation: 1. Place potatoes, garlic, and 1 tsp. of salt in a pot filled with cold water. 2. Bring to a simmer, lower heat so that water just bubbles. 3. Cook until tender. Drain well. 4. While potatoes are cooking, heat cream and butter until melted. 5. Place potatoes and cream mixture into a large mixing bowl. 6. Add Thistle Hill Farm Tarentaise, desired amount of truffle oil, and nutmeg. 7. Season with salt and pepper. 8. Mix using an electric mixer until smooth. 9. Taste for seasoning.
Flatbread preparation: 1. Place flour, baking powder, herbs, salt, and pepper in a bowl. Mix well. 2. Blend in oil. 3. Work in cold water until dough has a consistency of dry, cooked pasta. 4. Let rest for one hour. Roll out using a pasta machine to just under setting #1. 5. Grill or bake until crisp and cut into triangles.