Truffle Potato Pie
It is a special dish for a festive occasion. The potato pie with truffle is a tasty recipe from the Bolognese tradition.
Servings 2 serves
Equipment
- mono portion mold with lid, 8 cm in diameter
Ingredients
- 400 g of potatoes
- 70 g of butter
- 150 g of bèchamel, about
- 10 g of truffle
- 20 g grated Parmigiano
Instructions
- 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.