Pommes Boulangères

The two most highly prized truffles, the black and white, are found, respectively, in France and Italy. This is our adaptation of three-star chef Georges Blanc's classic dish.

  • Serves

    serves 6

Ingredients

  • 10 medium-size potatoes, peeled
  • Salt and freshly ground black pepper
  • 8 tbsp. unsalted butter, softened
  • 1 tbsp. vegetable oil
  • 2 onions, thinly sliced
  • 2 tsp. sugar
  • ½ cups truffle shavings, chopped

Instructions

Step 1

Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.

Step 2

Melt 2 tbsp. of the butter with oil in a large skillet over medium heat. Brown whole potatoes on all sides, turning often, until uniformly colored. Remove from pan and keep warm in a low oven.

Step 3

Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.

Step 4

In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.

Step 5

Cut potatoes into 1⁄4" rounds and arrange decoratively on plates with a bit of onion mixture in the center and a walnut-size dollop of truffle butter on top.
  1. Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.
  2. Melt 2 tbsp. of the butter with oil in a large skillet over medium heat. Brown whole potatoes on all sides, turning often, until uniformly colored. Remove from pan and keep warm in a low oven.
  3. Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.
  4. In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.
  5. Cut potatoes into 1⁄4" rounds and arrange decoratively on plates with a bit of onion mixture in the center and a walnut-size dollop of truffle butter on top.
Recipes

Pommes Boulangères

  • Serves

    serves 6

The two most highly prized truffles, the black and white, are found, respectively, in France and Italy. This is our adaptation of three-star chef Georges Blanc's classic dish.

Ingredients

  • 10 medium-size potatoes, peeled
  • Salt and freshly ground black pepper
  • 8 tbsp. unsalted butter, softened
  • 1 tbsp. vegetable oil
  • 2 onions, thinly sliced
  • 2 tsp. sugar
  • ½ cups truffle shavings, chopped

Instructions

Step 1

Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.

Step 2

Melt 2 tbsp. of the butter with oil in a large skillet over medium heat. Brown whole potatoes on all sides, turning often, until uniformly colored. Remove from pan and keep warm in a low oven.

Step 3

Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.

Step 4

In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.

Step 5

Cut potatoes into 1⁄4" rounds and arrange decoratively on plates with a bit of onion mixture in the center and a walnut-size dollop of truffle butter on top.
  1. Parboil potatoes for 10 minutes. Drain and place on paper towels to cool and dry. Season to taste with salt and pepper.
  2. Melt 2 tbsp. of the butter with oil in a large skillet over medium heat. Brown whole potatoes on all sides, turning often, until uniformly colored. Remove from pan and keep warm in a low oven.
  3. Melt another 2 tbsp. butter in the same skillet. Add onions, sugar, and salt and pepper, and cook, stirring occasionally, until onions soften.
  4. In a small bowl, combine truffles and remaining 4 tbsp. butter. Season with salt and pepper and mix well.
  5. Cut potatoes into 1⁄4" rounds and arrange decoratively on plates with a bit of onion mixture in the center and a walnut-size dollop of truffle butter on top.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.