Potato Jeté Promenade is a forgotten recipe of classic French cuisine from Le Repertoire de la Cuisine of Gringoire & Saulnier, the bible of French Chefs.

Using a mandolin, cut potatoes into a thin julienne and place in a bowl. Season them with salt and pepper, add half the melted butter and mix well. Place half the potatoes into a round nonstick cake pan (9¾x 2¾) and press down to obtain a regular thick layer. Sprinkle the julienned artichokes and truffles all over, cover with the rest of potatoes, add the remaining melted butter and bake for about 1 hour at 450°F until the potatoes become golden brown.

Take out of the oven, remove from the mold, and strain a minute on a cooling rack to remove excess butter. Place on cutting board and cut into 8 wedges. Serve hot.