To me, potatoes are good anytime, anyhow: fried, baked, boiled, sautéed.
Plus gnocchi, tortelli, soups and mashed?
I love a simple boiled potato salad, olive oil, and salt. Even you probably will agree if I say there’s hardly a dish that doesn’t go well with a side of potatoes.
With that truffle potato pie, I would like to celebrate an extraordinary combination.
Both grow underground. The potato has a slight earthy scent; the aroma of the truffle has one of the most impressive olfactory charges I have ever breathed. It smells like a forest, so expressive.
I think that truffle paired with potatoes and eggs is at its best.
Potato pie with or without truffles
Even without truffle, it is a popular traditional dish. Bologna potatoes, the local variety, and béchamel are two main ingredients in many local home recipes. And when in season, the truffle comes from the hills that surround the city.
Its preparation is simple
To make the truffle potato pie is easy and quick, believe me.
It involves making the béchamel sauce, boiling or steaming the potatoes, slicing them, and composing the pie by alternating layers of potatoes, béchamel sauce, a knob of butter, a sprinkle of truffle, more potatoes, and starting again.
I like to serve truffle potato pie with cheesy scrambled eggs.
If you do not have truffle, you can also use truffle oil or butter.
Tie on your apron. It is time to cook!
Put the truffle in a glass jar with rice and eggs and close with the cap. This way, the truffle will transmit its flavor to its jar mates. Store in the refrigerator for two days.
If you are also a potato lover, look at the recipe for Mortadella, cheese, and potato casserole.
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Truffle Potato Pie
- mono portion mold with lid, 8 cm in diameter
- 400 g of potatoes
- 70 g of butter
- 150 g of bèchamel, about
- 10 g of truffle
- 20 g grated Parmigiano
- Boil potatoes, whole and with skins on, until soft but firm.
- Turn off, drain the potatoes, and let cool.
- When the potatoes are no longer boiling, preheat the oven to 190C degrees (374F).
- Remove the skins from the potatoes and cut them into thin, almost thin slices. Set aside the slices, even those that are broken.
- Compose the pie in the mold. Place a generous flake of butter on the bottom of the cocotte, then form a thin layer of potatoes, add a spoonful of béchamel sauce, sliced truffle, a sprinkling of Parmigiano, and cover with more potatoes. Fill the mold, leaving about 1 cm from the edge.
- On top of the last layer, spread a spoonful of béchamel sauce, add a knob of butter, more truffle, little Parmesan.
- If the molds do not have lids, create one with aluminum foil. Bake the covered potato cakes in the preheated oven for 20 minutes.
- Remove from oven and let cool for 4 minutes before serving.