For a cozy main or side dish that leans into fall and winter flavors in the Hudson Valley, look to this truffle potato terrine recipe.
Courtesy of Francesco Gallo at the New York Restaurant, Catskill
Yields 4–6 Servings
- 2 lbs Idaho potatoes, peeled
- 8 oz. heavy cream
- 1 shallot, diced
- 4 Tbsp butter
- 8 oz. grated Parmesan cheese
- 1 Tbsp dry thyme
- 3 oz. truffle oil
- Salt and black pepper
- Using a mandolin, slice potatoes about 3-mm thick. 2. In a large casserole dish over medium heat, melt the butter, and let it caramelize for about 5 minutes.
- Add the sliced potatoes, lightly season them with salt and pepper, and stir until they start to stick to one another, about 15 minutes. Add the heavy cream, truffle oil, and Parmesan, and stir. Cook for an additional 2–3 minutes, or until incorporated.
- Transfer the mixture to a 9-by-13” baking tray lined with parchment paper. Using a spatula or wooden spoon, press down to eliminate any air trapped in the mixture. Cover the tray with another sheet of parchment paper and bake for 1.5 hours at 375°F.
- Remove from the oven and let cool for 3–5 minutes. Slice into preferred portion size and serve.
Related: Sweet Corn and Chanterelle Pasta