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Ingredients
- 2 lb Yukon Gold potatoes peeled, quartered
- 1 lb White long potatoes peeled
- 4 Tbsp. Butter
- 1/2 c. Cream Truffle oil to taste
- 2 Tbsp. Extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3/4 c. Grated Parmigiano-Reggiano cheese divided
- 2 x Black truffles Minced chives
Directions
- In a sauce pot, bring the Yukon Gold potatoes, covered with salted water, up to a boil. Reduce the heat and cook till the potatoes are tender, about 8 to 10 min. Remove from the heat and drain. Place the potatoes back on the stove and cook for 1 to 2 min. This will dehydrate the potatoes. Add in the butter, cream, and truffle oil. Using a hand masher, mash the potatoes till almost smooth. Season with salt and pepper.
- Using a mandoline, slice the long white potatoes into shoestrings. In a mixing bowl, toss the potatoes with extra virgin olive oil and season with salt and pepper. Cover the bottom of a Teflon saute/fry pan with the shoestring potatoes. Allow the potatoes to come up the edges two inches. Allow the potatoes to cook till golden brown-brown, about 3 to 4 min. Flip the potatoes over and finish cooking till golden brown-brown.
- Remove the potatoes from the pan and form into a deep tart pan. Spoon the mashed truffle potatoes proportionately over the potato crust. Sprinkle with 1/2 c. of the cheese. Place in the oven and bake till the cheese has melted and the potatoes are heated through, about 5 min. Shave the truffles over the entire tart. Remove the tart pan and place on a platter. Garnish with chives, cheese, and truffle oil.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1443g | |
| Calories 1565 | |
| Calories from Fat 491 | 31% |
| Total Fat 55.75g | 70% |
| Saturated Fat 34.8g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 421mg | 18% |
| Potassium 5718mg | 163% |
| Total Carbs 246.59g | 66% |
| Dietary Fiber 23.3g | 78% |
| Sugars 20.58g | 14% |
| Protein 29.1g | 47% |
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