CookEat Recipe
Potatoes with Truffles and Parmesan
Thin layers of partly boiled potato and truffle, finished with Parmesan, butter, broth and a little lemon juice.
Method
Steps
Step 1
Gather the ingredients: 600 g potatoes; 20 g fresh culinary truffle, cleaned; 25 g grated Parmesan; 30 g butter; About 150 ml prepared meat broth, or meat jus; 2 teaspoons lemon juice; Salt and black pepper; Water for boiling.
Step 2
Scrub the potatoes and boil them whole for about 15–20 minutes, until partly cooked but still firm enough to slice. Drain, let them become safe to handle, peel and cut into thin slices about 3 mm thick. Slice the cleaned truffle very thinly.
Step 3
Arrange the potatoes in layers in a small heavy shallow pan, distributing the truffle slices and grated Parmesan between the layers. Add the butter in small pieces and season with salt and pepper.
Step 4
Set over moderate heat. Once the butter begins to sizzle, pour in the broth or meat jus. Cook gently for about 15–20 minutes until the potato slices are fully tender and the juices have reduced, adding a little hot water if the bottom threatens to catch.
Step 5
Just before removing from the heat, sprinkle with the lemon juice. Serve hot, spooning up the layers and their buttery juices.
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