Potato MilleFeuille with Prigord Black Truffle Compressed Frise and Barnaise Foam

This refined dish layers beautifully cooked potatoes with luxurious Périgord black truffle, complemented by the freshness of compressed frisée and the creamy sophistication of Béarnaise foam.

Ingredients

For the Potato Mille-Feuille:

• 3 large russet potatoes, peeled
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• Salt and freshly ground black pepper to taste
• 1/4 cup grated Parmigiano-Reggiano cheese
• Périgord black truffle, thinly sliced (about 1 ounce)

For the Compressed Frisée:

• 1 head of frisée lettuce
• Juice of 1 lemon
• Salt to taste

For the Béarnaise Foam:

• 1/2 cup white wine
• 2 tablespoons white wine vinegar
• 1 tablespoon shallots, finely minced
• 1 tablespoon fresh tarragon, chopped
• 3 egg yolks
• 1/2 cup unsalted butter, melted and clarified
• Salt and freshly ground black pepper to taste

Cooking Instructions

1. Prepare the Potato Mille-Feuille:

   • Preheat the oven to 375°F (190°C) and grease a 9x5 inch loaf pan.
   • Using a mandoline, slice the potatoes very thinly (about 1/8 inch thick).
   • In a mixing bowl, whisk together the heavy cream, milk, melted butter, salt, and pepper.
   • Layer the potato slices in the loaf pan, overlapping them slightly. Pour a bit of the cream mixture over each layer and sprinkle Parmigiano-Reggiano.
   • Top with additional cream mixture until just covered. Bake covered with foil for 45 minutes, then remove the foil and bake for an additional 15-20 minutes until golden brown.

2. Make the Compressed Frisée:

   • Tear the frisée into smaller pieces and place it in a vacuum seal bag or a small container.
   • Add lemon juice and a pinch of salt. Seal the bag or press down the container lid to compress. If using a bag, vacuum seal it. Let it sit for at least 30 minutes.

3. Prepare the Béarnaise Foam:

   • In a small saucepan, combine white wine, vinegar, shallots, and tarragon. Reduce over medium heat until about 2 tablespoons remain. Strain and cool slightly.
   • In a heatproof bowl, whisk together the egg yolks with the reduction, then place over a pot of simmering water (double boiler). Whisk constantly until the egg yolks are pale and thick.
   • Gradually drizzle in the melted and clarified butter while whisking to create an emulsion. Season with salt and pepper to taste. For a foam, you can use an immersion blender to aerate the mixture.