Old MacDonald's Potato Box Recipes
Truffled Tiny Potato Boxes Ingredients 2 1/2 pounds [1.2 kg] potatoes 8 1/2 ounces [240 g] clarified butter 1 small onion 4 ounces [113 g] leek 4 ounces [113 g] whole truffles Salt, to taste Freshly ground pepper, to taste Butter Directions Peel and wash potatoes. Cut potatoes into 1/2-inch [1.3-cm] thick slices. Wash potato slices under cold running water; reserve into a bowl filled with cold water. Melt 5 ounces [150 g] clarified butter into a frying pan, over very low heat. Really finely mince onion and leek; melt into 1 ounce [30 g] remaining clarified butter, over low heat, until soft. Drain and dry potato slices; stir in 3/4 melted clarified butter. Salt and pepper. Overlap potato slices onto a buttered baking sheet. Bake into a preheated 425°F [220°C] oven, for approximately 15 minutes. Cut truffles into 36 fine strips; reserve. When done, transfer baked potato slices onto a board; cut into 72 equal tiny squares. Arrange a little onion/leek mixture and a truffle strip over 36 of the potato squares. Top with remaining potato squares. Cut potato 'boxes', using a pastry cutter, to get even squares. Arrange potato 'boxes' into a buttered oven-safe pan. Brush potato 'boxes' with remaining melted clarified butter. Brown into a slow-burning oven or over high heat; serve. To clarify butter: transfer butter into a glass measuring cup, into a warm, 225°F [107°C] oven; leave butter to melt until milky substance settles at the bottom. Strain top clear liquid through a damp cheesecloth or simply refrigerate melted butter to harden and then scrape off milky residue.

Old MacDonald's Potato Box Recipes

Truffled Tiny Potato Boxes

Ingredients

2 1/2 pounds [1.2 kg] potatoes
8 1/2 ounces [240 g] clarified butter
1 small onion
4 ounces [113 g] leek
4 ounces [113 g] whole truffles
Salt, to taste
Freshly ground pepper, to taste
Butter

Directions

Peel and wash potatoes.
Cut potatoes into 1/2-inch [1.3-cm] thick slices.
Wash potato slices under cold running water; reserve into a bowl filled with cold water.
Melt 5 ounces [150 g] clarified butter into a frying pan, over very low heat.
Really finely mince onion and leek; melt into 1 ounce [30 g] remaining clarified butter, over low heat, until soft.
Drain and dry potato slices; stir in 3/4 melted clarified butter.
Salt and pepper.
Overlap potato slices onto a buttered baking sheet.
Bake into a preheated 425°F [220°C] oven, for approximately 15 minutes.
Cut truffles into 36 fine strips; reserve.
When done, transfer baked potato slices onto a board; cut into 72 equal tiny squares.
Arrange a little onion/leek mixture and a truffle strip over 36 of the potato squares.
Top with remaining potato squares.
Cut potato 'boxes', using a pastry cutter, to get even squares.
Arrange potato 'boxes' into a buttered oven-safe pan.
Brush potato 'boxes' with remaining melted clarified butter.
Brown into a slow-burning oven or over high heat; serve.

To clarify butter: transfer butter into a glass measuring cup, into a warm, 225°F [107°C] oven; leave butter to melt until milky substance settles at the bottom. Strain top clear liquid through a damp cheesecloth or simply refrigerate melted butter to harden and then scrape off milky residue.