For the Potato and Aged Cheddar Pave:

  1. Peel potatoes and soak them in cold water to prevent them from oxodizing
  2. Slice potatoes ⅛ in. thick on a mandoline.
  3. Slice truffles ⅛ in. thick on a mandoline.
  4. Toss potatoes in melted butter, salt and black pepper
  5. Start by buttering a baking dish to prevent sticking.  Place a layer of seasoned potato in the baking dish, by a layer of 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 T of Kerrygold butter in the pan.  Sear one side of sliced pave until golden brown.

For the warm truffle mayo:

  1. Melt Kerrygold 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