Truffled Potato Millefeuille with Crisp Parmesan Edges

⏱ 140 min · Serves 6

Wafer-thin potato slices layered with truffle butter and Parmesan, pressed overnight and fried until the edges shatter like pastry. Impossibly crisp outside, meltingly creamy within — the sort of side dish that upstages the main course.

Per serving: 425 kcal · 8.0g protein · 41.0g carbs · 26.0g fat

Ingredients

• 1.5 kg large floury potatoes (Maris Piper or Russet)
• 150 g unsalted butter, melted
• 2 tbsp black truffle paste or 1.5 tbsp truffle oil
• 40 g Parmesan, finely grated
• 2 garlic cloves, crushed to a paste
• 2 tsp flaky sea salt, plus more to finish
• 1 tsp finely chopped thyme leaves
• Freshly ground black pepper
• 3 tbsp neutral oil, for frying
• Fresh black truffle, to shave (optional)

Method

1. Heat the oven to 180C/160C fan. Line a 20cm square tin with two layers of baking paper, leaving overhang.
2. Melt the butter, then stir in the truffle paste, garlic, thyme and plenty of pepper. Keep warm.
3. Peel the potatoes and slice them 1.5-2mm thick on a mandoline. Do not rinse — the starch is the glue.
4. Layer the slices into the tin in overlapping sheets, brushing every third layer generously with truffle butter and seasoning with a little salt and a dusting of Parmesan. Continue until the tin is full and slightly domed.
5. Brush the top with the last of the butter, cover with baking paper and foil, and bake for 75-85 minutes until a knife slides through with no resistance.
6. Uncover, place a flat board or second tin on top, weigh it down with tins and chill at least 4 hours or overnight until firmly pressed.
7. Turn out the block and trim the edges square with a sharp knife, then cut into 6 neat rectangles.
8. Heat the oil in a heavy non-stick pan over medium-high heat. Fry the millefeuilles on the two large flat faces for 3-4 minutes each until deep golden and audibly crisp, spooning oil over the sides.
9. Drain briefly on kitchen paper, shower with flaky salt, the remaining Parmesan and shaved truffle if using. Serve immediately.