Thinly slice the Potatoes using a mandoline or sharp knife – aim for 1/8 inch (3 mm) thickness.
Melt the Unsalted Butter. Clarify the butter by separating the milk solids.
In a bowl, toss the sliced Potatoes with the melted Butter, Clarified Butter, Fleur de Sel, Black Pepper, and Thyme.
Grease a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the butter mixture.
Arrange the Potato slices in a circular pattern, overlapping each slice slightly, starting from the center and working outwards. Continue layering until all Potatoes are used.
Pour any remaining butter mixture over the top.
Cover the skillet with parchment paper and then aluminum foil.
Bake for 45 minutes. Remove the foil and parchment paper and bake for another 30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
Drizzle with White Truffle Oil before serving.
Ingredients
6
2 lbs900 gYukon Gold Potatoes-peeled
1/2 cup113 gUnsalted Butter
2 tbsp30 mLClarified Butter
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLBlack Pepper-freshly ground
1 tbsp15 mLFresh Thyme-leaves
1 tbsp15 mLWhite Truffle Oil
Equipment
9-inch oven-safe skillet (cast iron preferred)
Mandoline or sharp knife
Mixing bowl
Parchment paper
Aluminum foil
Small saucepan
Instructions
Preheat oven to 375°F (190°C).
Thinly slice the Potatoes using a mandoline or sharp knife – aim for 1/8 inch (3 mm) thickness.
Melt the Unsalted Butter. Clarify the butter by separating the milk solids.
In a bowl, toss the sliced Potatoes with the melted Butter, Clarified Butter, Fleur de Sel, Black Pepper, and Thyme.
Grease a 9-inch (23 cm) oven-safe skillet (cast iron is ideal) with some of the butter mixture.
Arrange the Potato slices in a circular pattern, overlapping each slice slightly, starting from the center and working outwards. Continue layering until all Potatoes are used.
Pour any remaining butter mixture over the top.
Cover the skillet with parchment paper and then aluminum foil.
Bake for 45 minutes. Remove the foil and parchment paper and bake for another 30 minutes, or until golden brown and crispy.
Let cool slightly before carefully inverting onto a serving platter.
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