Herbert Keller's Truffled Potato Stew With Pate a L'eau

• 3 lbs firm potatoes
• 2 garlic cloves, finely chopped
• 1 onion, finely chopped
• 14 cup coarsely chopped carrot
• 14 cup coarsley chopped celery
• 1 small leek
• 1 sprig fresh thyme
• 1 12 ounces truffles or 34 ounce dried shiitake mushrooms or 34 ounce dried morels or 34 ounce chanterelle mushroom
• salt
• pepper
• oil
• 1 cup dry white wine
• 14 cup all-purpose flour
• 5 tablespoons cold water
• 1 tablespoon oil

1. Use only white part of leek, split in half lenghtwise and finely julienned.
2. Soak dried mushrooms to rehydrate.
3. Peel and slice potatoes into thin rounds.
4. Preheat oven to 350F.
5. In large mixing bowl combine ingredients to the salt and pepper.
6. Season with the salt and pepper and toss gently.
7. Grease a large earthenware tureen, transfer vegetable mix to it.
8. Pour white wine and water to just cover the vegetables.
9. If using rehydrated mushrooms use their water as part of or in place of water.
10. Make the dough by combining the ingedients then seal the stew.
11. Roll dough into a rope about 28 inches long and 2 inches wide.
12. Wrap around the seam between the cover and the bottom.
13. Pinch ends together and seal with drop of water if needed.
14. Cover casserole and bake for 1 hour or a bit more.

potatoes, garlic, onion, carrot, coarsley, leek, thyme, truffles, salt, pepper, oil, white wine, flour, cold water, oil

Taken from www.food.com/recipe/herbert-kellers-truffled-potato-stew-with-pate-a-leau-208442 (may not work)