INGREDIENTS

INSTRUCTIONS

In a sauce pot, bring the Yukon Gold potatoes, covered with salted water,
up to a boil. Reduce the heat and cook until the potatoes are tender, about
8 to 10 minutes. Remove from the heat and drain. Place the potatoes back on
the stove and cook for 1 to 2 minutes. This will dehydrate the potatoes.
Add the butter, cream, and truffle oil. Using a hand masher, mash the
potatoes until almost smooth. Season with salt and pepper. Using a
mandoline, slice the long white potatoes into shoestrings. In a mixing
bowl, toss the potatoes with olive oil and season with salt and pepper.
Cover the bottom of a Teflon saute pan with the shoestring potatoes. Allow
the potatoes to come up the edges two inches. Allow the potatoes to cook
until golden-brown, about 3 to 4 minutes. Flip the potatoes over and finish
cooking until golden-brown. Remove the potatoes from the pan and form into
a deep tart pan. Spoon the mashed truffle potatoes evenly over the potato
crust. Sprinkle with 1/2 cup of the cheese. Place in the oven and bake
until the cheese has melted and the potatoes are heated through, about 5
minutes. Shave the truffles over the entire tart. Remove the tart pan and
place on a platter. Garnish with chives, cheese, and truffle oil. This
recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2339 broadcast 06-06-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-07-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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