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Emeril's Potato Truffle Charlotte


  • 2 pounds Yukon Gold potatoes, peeled and quartered
  • 1 pound long white potatoes, peeled
  • 4 tablespoons butter
  • 1/2 cup cream
  • Truffle oil to taste, plus a small amount for garnish
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
  • 2 black truffles
  • Chopped chives


  • Put the Yukon gold potatoes in a large saucepan, add enough water to cover and lightly season with salt. Bring to a boil. Reduce the heat and cook until the potatoes are tender, 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 remaining potatoes into shoestrings. In a mixing bowl, tossed the potatoes with olive oil and season with salt and pepper. Cover the bottom of a non-stick skillet with the shoestring potatoes. Allow the potatoes to come up the edges about 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 from the pan and transfer them to a deep tart pan. Spoon the mashed truffle potatoes evenly over the potato crust. Sprinkle with 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.

Recipe Details