Beat eggs and heavy cream with a wire whisk. Add salt, white pepper and parmigiano cheese. Mix well.
Peel and slice the potatoes very thin. Working quickly to prevent potatoes from browning, place a layer of potatoes on bottom of a greased 13x9 glass baking pan, filling all empty spaces. Place some slices of truffle on top.
Pour some cream mixture over potatoes. Repeat layers until all potatoes, truffles and cream are used.
Cover with aluminum foil and bake in 350°f oven for 55-60 minutes, or until potatoes are tender.
Remove foil and broil on high 3-5 minutes or until top is lightly browned. Let sit 5 minutes before serving.