Truffled Potato Millefeuille with Crisp Parmesan Edges

⏱ 150 min · Serves 6

Wafer-thin potato slices layered with truffle butter, cream and Parmesan, pressed overnight and seared until the edges shatter like pastry. It looks like a patisserie slice, tastes like the most luxurious dauphinoise you've ever had, and slices into perfect golden bricks for the plate.

Per serving: 512 kcal · 9.5g protein · 42.0g carbs · 35.0g fat

Ingredients

• 1.5 kg Maris Piper or Yukon Gold potatoes, peeled
• 150 g unsalted butter, melted
• 2 tbsp truffle paste or 1 tbsp truffle oil
• 150 ml double cream
• 2 garlic cloves, finely grated
• 80 g Parmesan, finely grated
• 1 tsp flaky sea salt, plus more for layering
• Freshly ground black pepper
• 2 tbsp neutral oil, for frying
• 30 g cold butter, for basting
• 2 thyme sprigs
• Fresh black truffle or extra truffle paste, to finish (optional)

Method

1. Heat the oven to 170C fan. Line a 20cm x 10cm loaf tin with baking parchment, leaving an overhang on all sides.
2. Whisk the melted butter with the truffle paste, cream and grated garlic. Season generously with salt and pepper.
3. Slice the potatoes 1-2 mm thick on a mandoline (or the thinnest setting of a food processor). Do not rinse them — the starch is the glue.
4. Toss the slices in the truffled butter mixture in a large bowl until every slice is coated.
5. Layer the slices into the tin in tight, even shingles, scattering a little Parmesan and a pinch of salt every few layers. Press down firmly as you build. Pour over any butter left in the bowl.
6. Cover tightly with parchment then foil. Bake for 75-85 minutes, until a knife slides through with no resistance.
7. Remove the foil, fold the parchment over the top, sit a second tin or board on top and weigh it down with tins. Cool, then chill for at least 4 hours or overnight.
8. Turn the pressed cake out and trim the edges square with a sharp knife. Cut into 6 neat rectangles.
9. Heat the oil in a non-stick pan over medium heat. Fry the millefeuille pieces cut-side down for 3-4 minutes until deeply golden, then turn onto the other flat side. Add the cold butter and thyme and baste for 2 minutes.
10. Drain briefly on kitchen paper, sprinkle with flaky salt and a dusting of Parmesan, and shave over fresh truffle if you have it. Serve standing tall, hot from the pan.