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1
In a sauce pot, bring the Yukon Gold potatoes, covered with salted water, bring up to a boil.
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2
Reduce the heat and cook until the potatoes are tender, about 8 to 10 minutes.
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3
Remove from the heat and drain.
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4
Place the potatoes back on the stove and cook for 1 to 2 minutes.
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5
This will dehydrate the potatoes.
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6
Add the butter, cream, and truffle oil.
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7
Using a hand masher, mash the potatoes until almost smooth.
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8
Season with salt and pepper.
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9
Using a mandoline, slice the potatoes into shoestrings.
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10
In a mixing bowl, toss the potatoes with olive oil and season with salt and pepper.
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11
Cover the bottom of a non-stick saute pan with the shoestring potatoes.
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12
Allow the potatoes to come up the edges two inches.
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13
Allow the potatoes to cook until golden brown, about 3 to 4 minutes.
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14
Flip the potatoes over and finish cooking until golden brown.
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15
Remove the potato from the pan and form into a deep tart pan.
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16
Spoon the mashed truffle potatoes evenly over the potato crust.
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17
Sprinkle with the cheese.
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18
Place in the oven and bake until the cheese has melted and the potatoes are heated through, about 5 minutes.
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19
Shave the truffles over the entire tart.
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20
Remove the tart pan and place on a platter.
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21
Garnish with chives, cheese and truffle oil.
