Cooking time: About 1 hour, including 40-45 min. in the oven

You can serve the potato pancakes hot or cold, accompanied by a cep (porcini) emulsion, an Italian lentil salad, or a truffle vinaigrette.

This dish will serve 8 as a main course, but you could also serve it to 16 people as a first course.
 

1. Wash and peel the potatoes.
2. Slice thinly with a slicer or mandolin.
3. Combine with the 100 g melted butter.
4. Season with salt before arranging in the pan.
5. Wash and thinly slice the leek.
6. Sauté the leek in butter, season with salt and pepper and let cool before using.
7. Wash and trim the chanterelles.
8. Preheat a skillet. Add a little oil and sauté the chanterelles. Add a knob of butter, season with salt and pepper and remove from the heat.
9. Cut the rind off the Vacherin Fribourgeois and cut the cheese into small even pieces.

Binding

1. In a bowl, combine the egg and cream. Season with salt, nutmeg and pepper and combine well.

Assembling

1. Butter eight 10 cm round non-stick pans with 2 cm high sides. Use a sheet of parchment paper.
2. Line the bottom and sides with thin slices of potato.
3. Combine the leek with the chanterelles and Vacherin Fribourgeois.
4. Place the mixture into the pans.
5. Cover with thin slices of potato.
6. Let rest a few minutes.

Cooking

1. Preheat the convection oven to 165 °C / 325 °F.
2. Place the pans in the oven.
3. Bake about 25 minutes.
4. Divide the cream and egg yolk mixture evenly among the pans and bake another 15-20 minutes at 145 °C / 300 °F.
5. Remove from the oven.