instructions

Make the Potato Terrine

• Slice the potatoes thinly so they bend without breaking.
• Line the inside of a rectangular baking mold with parchment paper.
• Melt the clarified butter in a saucepan and keep it warm.
• Place a layer of sliced potatoes in the mold, arranging them all in the same direction.
• Brush that potato layer with melted butter.
• Lightly dust with cornstarch using a fine sieve and add a pinch of fine salt, careful not to overdo it.
• Place a second potato layer, overlapping and arranging it opposite to the previous layer.
• Repeat the butter, cornstarch and fine salt steps.
• Every five layers, press gently to avoid air gaps in the terrine.
• Continue the sequence until all the sliced potatoes are used.
• Drain any excess liquid from the mold.
• Bake in a steam oven at 200°F (93°C) for 2¹/₂ hours.
• Check doneness with a skewer — the potato should be completely soft.
• Remove from the oven and place a weight on top of the terrine.
• Let rest overnight.
• The next day take off the mold and portion the terrine in rectangles.

Make the Aioli

• Confit the garlic cloves in the oil until lightly brown.
• Let the oil cool down completely.
• Crack the eggs into the blender.
• Blend on low until the mixture lightens slightly and is homogeneous.
• Add the lemon juice and part of the fine salt.Increase to medium speed and slowly pour the oil in a thin stream until emulsified and thick.
• Add the remaining fine salt and adjust taste.
• Store the aioli in a clean container under refrigeration.

Make the Aioli Bravo

• Put all ingredients in a bowl.
• Mix until you get a smooth, well-integrated emulsion.
• Adjust seasoning if needed.
• Store in a clean container under refrigeration.

Finishing and Presentation

• Heat a copious amount of frying oil in a pot.
• Fry the potato terrine rectangles until very crispy.
• Let cool over a griddle and transfer to a tray.
• Using a pipping bag, add the Aioli Bravo on top of the terrine.
• Add fresh sliced lettuce.
• Grate your favorite cheese on top.