Truffled Potatoes Sarladaise

• 6 cups peeled and thinly sliced baking potatoes (Idaho or russet)
• 3 tablespoons canola oil
• 3 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoons freshly ground black pepper
• 2 black truffles (3 to 4 ounces), thinly shaved with a vegetable peeler or truffle slicer

1. Wash and dry the potato slices.
2. Heat the oil and 1 tablespoon of the butter in a 10-inch nonstick, ovenproof skillet.
3. When hot, add the potato slices, salt and pepper and toss gently until all the potatoes are coated on all sides.
4. Increase the heat and cook the potatoes over fairly high heat for about 3 to 4 minutes, until a crust begins to form underneath.
5. Add the truffle shavings and press them into the potatoes until they are imbedded inside (to protect the aroma).
6. Dot with the remaining butter and cover with a round of parchment paper cut fo fit the skillet.
7. Press on the parchment-covered potatoes with a spatula to make the mixture compact, then transfer the skillet to a 400-degree oven.
8. Cook for 20 to 25 minutes, until the potatoes are tender and nicely brown on the underside.
9. Invert the truffle cake onto a large platter.
10. You should be able to see the truffles inside.
11. Cut into wedges and serve with the Madeira truffle sauce.

baking potatoes, canola oil, unsalted butter, salt, freshly ground black pepper, black truffles

Taken from cooking.nytimes.com/recipes/4677 (may not work)