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Truffle Recipes: Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette

This Jean Louis Palladin recipe for Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette boldly features fresh black truffles and has an exquisite presentation. This decadent seven layer “cake” is made by stacking sliced boiled potatoes marinated in black truffle balsamic vinaigrette with alternating layers of thickly sliced black truffles. After baking the stacks long enough to release the wonderful flavor of the truffles, the “cake” is frosted with black truffle balsamic vinaigrette and minced black truffles.

I intended to make the recipe exactly as it was written in “Jean Louis Cooking with the Seasons”; however, I instead adapted the recipe to what seemed to make sense. The potato slices were supposed to be perfect rounds, with no cracks, cut to exact dimensions with a cookie cutter. Perhaps I cooked the potatoes too long, but there was no way those slices were going to stay together if I tried to cut them to perfect 2 inch rounds. Secondly, the cakes were supposed to cook for 10 – 12 minutes in the oven. Because the flavor of black truffles intensifies with heat, I thought the cakes needed to stay in the oven longer.  I cooked them for a good 20 minutes, and still they could have been cooked a bit more. Lastly, the recipe said to use 2 1/2 ounces of flash frozen black truffles, sliced into 1/16 inch slices. I used fresh black truffles and sliced them as directed. I used 2 ounces for two servings, which was almost double black truffle from what the recipe specified. I’ve written the recipe below based on how I prepared it and I was thrilled with the result!

Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette

Black Truffle Potato Cakes with Black Truffle Balsamic Vinaigrette

Salt water (1/4 cup coarse salt mixed with 3 quarts water – for cooking potatoes)

4 large well formed russet potatoes (about 10 ounces each and at least 2 1/4 inches wide) scrubbed well

Ice water (for cooling potatoes)

Fine sea salt and freshly ground black pepper

3.5 ounces Perigord black truffles (preferably large size – 2 ounces or more per truffle)


1/2 cup vegetable oil

1/4 cup canned truffle juice extra

1 tablespoon plus 2 teaspoons good quality balsamic vinegar such as Silver Label, Traditional Balsamic Vinegar from Reggio Emilia, Italy

1 tablespoon extra virgin olive oil

1/2 ounce black truffle, finely chopped

Fine sea salt and freshly ground black pepper

Prepare the potato rounds about 3 1/2 hours before the dish will be served. Add potatoes to boiling salted water and cook for about 50 minutes or until potatoes are tender. Test doneness with a skewer to prevent breaking the potatoes apart.  When the potatoes are tender, transfer them to the ice water for cooling. Reserve the hot salt water.

Process all the Black Truffle Balsamic Vinaigrette ingredients in a blender or food processor.

When the potatoes are cool enough to handle, heat a very sharp, thin-bladed knife in the hot salt water, then slice 1/8 inch slices. Submerge the knife in the hot salt water after each slice. 28 slices of uniform size will be needed to prepare four cakes. There might be unused potato. Place each slice on a cookie sheet lined with parchment paper or aluminum foil.

Brush each slice generously on both sides with the black truffle balsamic vinaigrette, sprinkle the tops with salt and pepper and let the potato slices marinate at room temperature for 2 hours. Reserve at least 1/2 cup of the vinaigrette to spoon over the top of the cakes before serving.

Before assembling the cakes, slice the truffles into 24 slices, about 1/16 inch thick. (If the truffles are smaller than 2 ounces each, slice 48 slices, making the slices thinner than 1/16 inch). Mince the scraps and less than perfect slices for “frosting” the cakes. If cut ahead of time, store the truffle slices in a sealed container in the refrigerator.

To assemble and serve, heat the oven to 350 degrees. Assemble the cakes in a small baking pan lined with parchment paper or foil. For each cake, start with a marinated potato round. Season the top lightly with salt and pepper. Cover the potato round with one large or two smaller black truffle slices.  Continue until each cake has seven potato slices and six layers of black truffles. End each cake with potato. Brush additional vinaigrette on the top of each cake. Cover the pan with foil and bake the cakes for 20 – 25 minutes or until thoroughly heated. (Ideally, the truffles will be slightly cooked and softened). Heat the serving plates.

Whisk the black truffle vinaigrette and spoon 1 – 2 tablespoons over each cake. Sprinkle the reserved minced black truffle on top of each cake.  Serve immediately, providing sharp knives for cutting the cakes at the table.












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