Equipment
* optional
Ingredients
Terrine
- 50 ml olive oil
- 4 bay leaf
- 600 g russet potatoes, peeled
- 5 g salt, to taste
- 2 g white pepper, to taste
- 115 g fresh soft goat cheese, crumbled
- 12 g black truffle, sliced
Salad and Garnish
- 115 g mache
- 20 ml olive oil
- 15 ml balsamic vinegar
- 80 g pate de foie gras, sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 453 kcal
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 33 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 766 mg
- Saturated Fat
- 10 g
- Monounsaturated Fat
- 19 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 43 mg
- Potassium
- 667 mg
- Calcium
- 80 mg
- Iron
- 3.5 mg
- Magnesium
- 43 mg
- Phosphorus
- 217 mg
- Zinc
- 0.9 mg
- Vitamin A
- 284 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.6 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.9 mcg
- Thiamin
- 0.16 mg
- Riboflavin
- 0.22 mg
- Niacin
- 2.2 mg
- Folate
- 37 mcg
- Water
- 173 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Grease the interior of four 8-ounce ramekins using 10ml of olive oil.
Place one bay leaf in the bottom of each greased ramekin.
Slice the peeled potatoes into rounds approximately 1.5mm (1/16-inch) thick.
Layer potato slices into the bottom of each ramekin, then season with salt and white pepper.
Add 1 tablespoon (15g) of goat cheese and one slice of truffle over the potato layer.
Repeat the layers of potato, seasoning, cheese, and truffle until the ramekins are full, finishing with a layer of potatoes.
Drizzle 10ml of olive oil over the top of each ramekin and cover tightly with aluminum foil.
Bake the ramekins at 175°C (350°F) for 1 hour and 30 minutes.
Remove from the oven and let the terrines cool to room temperature for approximately 1 hour.
Whisk the remaining 20ml of olive oil and balsamic vinegar in a bowl.
Toss the mache in the dressing until evenly coated.
Unmold the terrines by running a knife around the edge and inverting onto plates; serve with the mache salad and optional foie gras.
Chef's Notes
- For the most uniform slices, use a mandoline slicer. Aim for paper-thin consistency to allow the potato layers to meld together beautifully.
- Don't overpack the ramekins; allow a little space for the potatoes to steam and soften properly during baking.
- Ensure the terrines are completely cooled before attempting to unmold. This allows the potato starch to set, helping the terrine hold its shape.
- The quality of the black truffle is paramount. Freshly shaved truffle will offer a more intense aroma and flavor than truffle oil or preserved truffle.
- Taste and adjust the seasoning of the mache salad just before serving, as the dressing can sometimes mellow over time.
Storage
Refrigerator: 2 weeks — Store unmolded terrines wrapped tightly; salad does not keep.
Reheating: Warm terrines in a 150°C (300°F) oven for 10-15 minutes.
Troubleshooting
Terrine falls apart when unmolding
Cause: Potatoes were sliced too thick or the terrine was not cooled long enough to set.
Fix: Serve the terrine directly in the ramekin if it appears unstable.
Prevention: Use a mandoline for 1.5mm slices and ensure the full 60-minute cooling period.
Cultural Context
This dish is a refined take on classic French terrine preparations, which traditionally involve layering meats or vegetables and pressing them into a loaf. The inclusion of earthy black truffles and creamy goat cheese elevates it to a luxurious appetizer, often found in upscale bistros or as part of a gourmet meal, showcasing French culinary artistry.
