Here’s the recipe for Cut’s “Potato Tarte Tatin.”

(Recipe courtesy Wolfgang Puck, Lee Hefter, and Ari Rosenson)

Yield: Serves 4

1 cup leeks, sliced into 1/2 inch rounds
3/4 cup unsalted butter
8 medium-size russet potatoes, peeled
1/4 cup kosher salt
1/2 cup heavy whipping cream
1/4 cup creme fraiche
1 teaspoon black pepper, finely ground
1/2 teaspoon nutmeg, freshly grated
4 tablespoons clarified butter, melted

In a medium sauce pan over low heat, slowly cook leeks with 1/4 cup unsalted butter. Stir leeks every few minutes. Remove from the stove once tender. This will take approximately 10 minutes.

Cut three potatoes into quarters and place in a small pot with 3 quarts of water and 2 tablespoons kosher salt. Over medium-high heat, simmer the potatoes until tender. Drain the water and push the potatoes through a food mill into a small bowl. Fold in remaining 1/2 cup unsalted butter, the whipping cream and the creme fraiche and combine until smooth and the butter has melted. Season with salt and pepper to taste. Then fold in the cooked leeks.

On a sharp mandoline, carefully slice the remaining potatoes lengthwise. The thickness of the potatoes should be approximately 2mm. Soak the potatoes in a large bowl with about a gallon of lukewarm water and 1/4 cup kosher salt for 20 minutes. Drain water from the bowl completely. Season the potatoes with 1 teaspoon black pepper and the nutmeg.

Preheat the oven to 450 degrees F.

Completely coat the inside of a 7-inch nonstick sauté pan with 1 tablespoon clarified butter. Starting from the outside edge of the pan lay the potato slices in the pan with half of the potato hanging over the edge (this is very important). Using 2/3 of the potato slices lay the potatoes down like the shingles on a roof, each one covering half of the next. This should cover the bottom of the pan twice over. Spread the potato-leek mixture into the pan. Fold the potatoes hanging over the edge back into the inside of the pan, over the top of the potato-leek mixture. In a circle pattern, lay in the remaining potatoes. Drizzle the remaining clarified butter evenly over the top of the potatoes.

Place the potatoes on the stove over high heat for five minutes. Place in preheated oven for 45 minutes or until golden brown, crispy all over and hot throughout. Remove from oven and flip over onto a cutting board. The top should be crispy and golden brown all over. Cut the tarte tatin into quarters and serve.