Potato and Goat Cheese Terrine Rossini

• 5 tablespoons extra-virgin olive oil
• 4 bay leaves
• 4 medium boiling potatoes (about 1 1/2 pounds), peeled
• Salt and freshly ground white pepper to taste
• 4 ounces fresh soft goat cheese, crumbled
• 12 slices black truffle
• 1/4 pound mache
• 1 tablespoon balsamic vinegar
• 4 slices pate de foie gras (optional)

1. Oil four 8-ounce oven-proof ramekins with 1 tablespoon of the oil.
2. Place a bay leaf in the bottom of each.
3. Preheat the oven to 350 degrees.
4. Cut one of the potatoes into slices 1/16 inch thick, and arrange the slices in the bottom of each ramekin.
5. Season with salt and pepper, top the slices with about a tablespoon of the goat cheese and a slice of truffle.
6. Repeat the layers, ending with the last potato.
7. Drizzle the tops of the ramekins with 1 tablespoon of the olive oil, and cover with foil.
8. Place in the oven, and bake 1 1/2 hours.
9. Allow the ramekins to cool to room temperature, about 1 hour.
10. In a bowl, toss the mache with the remaining olive oil and the vinegar.
11. Unmold the cooked potato mixture from each of the ramekins, and serve with the mache on the side.
12. If desired, top each portion of the salad with a slice of pate de foie gras.

extravirgin olive oil, bay leaves, boiling potatoes, salt, fresh soft goat cheese, mache, balsamic vinegar, pate

Taken from cooking.nytimes.com/recipes/4758 (may not work)