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

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2339 broadcast 06-06-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

-07-1997