Instructions:

For the Potato and Aged Cheddar Pave:

1. Peel potatoes and soak them in cold water to prevent them from oxidizing
2. Slice potatoes ⅛ in. thick on a mandolin.
3. Slice truffles ⅛ in. thick on a mandolin.
4. Toss potatoes in melted Kerrygold Unsalted Butter, salt and black pepper
5. Start by coating a baking dish in Kerrygold Unsalted Butter to prevent sticking. Place a layer of seasoned potato in the baking dish, by a layer of Kerrygold Aged Cheddar Cheese, by a layer of sliced truffles.
6. Continue to alternate layers until baking dish is full.
7. Wrap in foil and bake at 400F for 45 mins. Cool for 2 hours. Slice.
8. Heat a non stick pan over medium heat. Place 1 tablespoon of Kerrygold Unsalted Butter in the pan. Sear one side of sliced pave until golden brown.

For the Warm Truffle Mayo:

1. Melt Kerrygold Unsalted Butter in a medium pot.
2. Place 3 egg yolks in a medium mixing bowl. Slowly emulsify melted butter into egg yolks, till thick.
3. Add the remaining ingredients