Pommes Boulangères

Name: Pommes Boulangères
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 10 medium-size potatoes, peeled; Salt and freshly ground black pepper; 8 tbsp. unsalted butter, softened; 1 tbsp. vegetable oil; 2 onions, thinly sliced; 2 tsp. sugar; ½ cups truffle shavings, chopped

Serves
serves 6

The two most highly prized truffles, the black and white, are found, respectively, in France and Italy. This is our adaptation of three-star chef Georges Blanc's classic dish.

Ingredients

10 medium-size potatoes, peeled
Salt and freshly ground black pepper
8 tbsp. unsalted butter, softened
1 tbsp. vegetable oil
2 onions, thinly sliced
2 tsp. sugar
½ cups truffle shavings, chopped

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Instructions

Step 1

Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.

Step 2

Melt 2 tbsp. of the butter with oil in a large skillet over medium heat. Brown whole potatoes on all sides, turning often, until uniformly colored. Remove from pan and keep warm in a low oven.

Step 3

Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.

Step 4

In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.

Step 5

Cut potatoes into 1⁄4" rounds and arrange decoratively on plates with a bit of onion mixture in the center and a walnut-size dollop of truffle butter on top.