This summer I bought a small jar of black truffle salt from a gentleman selling olive oils and flavored salts at the Park City Farmers Market. The truffle salt adds wonderful earthy flavor that is so perfect with this week’s Yukon gold potatoes. Be sure to cook the garlic in an ovenproof skillet so you can add the potatoes directly and put the skillet in the oven to bake.
1 pound potatoes, scrubbed
2 tablespoons olive oil
6 cloves garlic, thinly sliced
Black truffle salt or Real Salt
Freshly ground black pepper
1/4 cup white wine
About 1 1/2 cups vegetable stock
Preheat oven to 400 degrees. Slice the potatoes as thinly as possible. Heat the olive oil in an ovenproof skillet over low heat. Add the garlic and season with salt and pepper. Allow to soften, about 5 minutes. Increase the heat to medium-high; pour in the white wine and 1/4 cup of the veggie stock. Cook until most of the liquid evaporates, then remove from the heat.
Cover the garlic with a single layer of potato slices. Then, starting at the outside edge of the pan, arrange another layer of potato slices in overlapping, concentric circles. Ladle on veggie stock until it comes just up to the level of the potatoes. Sprinkle with a bit of (truffle) salt and pepper.
Return to the heat and bring the liquid to a boil. Place the skillet in the oven and bake about 40 minutes, ladling a little more stock onto the top layer of potatoes every 10 minutes. When the potatoes are soft and beginning to brown on the edges, the stock should be reduced to a syrupy consistency—if there is too much liquid, pour it off and cook the potatoes just a little more.
Serve straight from the pan, cutting into wedges like a pie.
Makes about 4 servings.