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.

Yield: serves 6


  • 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


  1. Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.
  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.
  3. Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.
  4. In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.
  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.