I had already seen this dish on Instagram a few times and it had been on my personal to do list for a while. Just because I think it looks super cool and because it can't be anything but super tasty.

Well, I've proved that experimentally. That delicious millefeuille of potato with some thyme and parmesan, beautiful steak tartare and of course a delicious autumn truffle…

And to top it all off, it became my – so far – best post on Instagram. In short, this recipe had to come online. To work!

Aardappel millefeuille met steak tartaar en truffel — Pin
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Potato millefeuille with steak tartare and truffle

4.6 from 19 votes

Course: Appetizer, AppetizerDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time

minutes

Tools:
– Mandolin
– 2 identical rectangular baking pans
– Blender or food processor
– Piping bag
– Truffle slicer

Ingredients

For the potato millefeuille
6 large waxy potatoes
200 ml cream
Garlic powder
onion powder
2 tsp dried thyme
15 gr cold butter, in small cubes
Parmesan cheese
For the parmesan cream
100 gr Parmesan cheese, grated
100 ml cooking cream
sunflower oil
For the steak tartare
75 gr round steak, cold
0,5 tsp flat parsley, finely chopped
0,5 tsp chives, finely sliced
0,5 tsp shallot, finely chopped
0,5 tsp good olive oil
Tabasco
And further
Pickled mustard seed
Sweet and sour beech mushroom
2 el Piccalilly
1 fresh (autumn) truffle

Preparation

Potato millefeuille
Preheat the oven to 180°C.
Mix the whipped cream with a pinch of garlic powder, a pinch of onion powder, thyme, freshly ground pepper and a pinch of salt.
Peel the potatoes, cut off a piece so that you have a flat side. Do this on a long side.
Cut thin slices on the mandolin and mix the slices with the cream mixture.
Place baking paper in one of the baking tins and make sure that the paper sticks out on all sides.
Place the potato slices in the baking pan in an overlapping manner. After each layer, alternately put a little butter on the one side and a little grated Parmesan cheese the next time.
Make a lid of aluminum foil (folded in half a few times), close the baking paper and place the lid on it.
Place in the oven for 1.5 hours.
Remove from the oven and place the other baking pan on top. Put some weight on this, for example cans with tomatoes. With this weight you press the layers nicely.
Let cool for an hour outside the fridge and then set in the fridge for at least 5 hours (with the weight on it).
Carefully remove from the mold and cut into nice rectangles.
Heat some olive oil in a non-stick pan and fry until golden brown, then sprinkle with a little coarse sea salt.
parmesan cream
Bring the cream to a boil and then stir in the Parmesan cheese until completely melted.
Transfer this to a blender and blend until smooth.
Pour in sunflower oil in a thin stream until you have a firm cheese creamème have.
do the crème into a piping bag (not a squeeze bottle, you'll never get it out…).
Steak tartare
Cut the round steak into slices, then into strips and then into cubes. Run your knife through it a few more times so that you get a fine tartare but still retain its structure.
Add the parsley, chives, shallot, olive oil and a few drops of Tabasco; mix and season with salt and pepper.
Further…
Press the piccalilli through a fine sieve so that you are left with a smooth yellow 'sauce'. Put this in a piping bag.
Slice the truffle into thin slices.
layout
Prepare the dish on a separate plate, you move it at the last minute to the plate you are serving.
The millefeuille should no longer be hot, lukewarm to warm is fine. Put some steak tartare on this and put some dots of parmesan cream on itème.
Spread some pickled mustard seed and sweet and sour beech mushroom over the meat.
Pack the truffle in 'piles' and place it on the dish. Don't hold back on the quantity, that's part of the 'spectacle'.
Place this in the middle of a nice plate, pipe a dot of the piccalilli next to it and serve.
Enjoy your meal!