White Truffle and Leek Potato Pave
Ingredients
- 1 cup cream
- 1 tablespoon white truffle oil
- 1 small shallot, chopped
- 1 tablespoon plus 1 teaspoon salt
- 1 teaspoon white pepper
- 2 pounds Washington Russet potatoes
- 1 leek, washed, trimmed and thin-sliced or julienned
- 2 tablespoons clarified butter
Directions
Generously oil a 9x5x3-inch loaf pan. Line pan with parchment paper, leaving enough to fold over top of potatoes in pan.
Preheat oven to 375°.
In saucepan over medium-high heat, bring cream, truffle oil, shallot, salt and pepper to boiling. Remove from heat and set aside.
Scrub potatoes with vegetable brush under cold running water. Peel and slice very thin, using a Mandoline, into a large bowl. Strain hot cream mixture onto potatoes. Layer potatoes in cream and leeks evenly in the prepared pan. Pour in any cream left in bowl. Press potato layers down firmly into pan. Fold parchment paper over top. Weight potatoes down into pan by topping with addition loaf pan filled with water or with a foil-wrapped brick. Bake until potatoes are tender when tested with a sharp knife, about 45 minutes to 1 hour. Remove pan of water. Let cool for 5 to 10 minutes, then turn out onto cutting board. Peel off parchment paper. Cut into 1- inch slices and then cut slices into 1-inch wide sticks.
In large skillet over medium-high heat, heat clarified butter. Brown slices of pavé on both sides.
