2 tablespoons butter 
1/2 pound all-purpose potato, like long whites, or waxy potatoes, like Yukon gold, cut into 1/8-inch slices 
1 1/4 cups half-and-half 
Salt 
Freshly ground black pepper 
3/4 cup grated Parmesan 
Truffle oil

Preheat oven to 400 degrees F. 
Butter a small glass loaf pan with 1-teaspoon butter. Place a layer of potatoes along the bottom of the pan and dot with small pieces of butter. Top with freshly ground black pepper, salt, a sprinkling of Parmesan and light drizzle of truffle oil. Continue layering the potatoes, topping with layers of butter, pepper, salt, cheese and oil, finishing with a light coating of Parmesan on top. Pour the half-and-half into the potato dish, bringing it up to the top layer, but not submerging the potatoes. 
Bake the potato casserole until the top is golden brown and bubbly, and the half-and-half is absorbed by the potatoes, about 1 hour to 1 hour and 10 minutes. 
Let potatoes cool until firm, about 30 minutes, then slice into squares with a very sharp knife. Warm the potato squares as necessary before serving. 

kicked up tuna melt

 4 (6-ounce) cans solid white tuna packed in water, drained 
1/2 cup kalamata or other brine-cured black olives, pitted and minced 
1/4 cup plus 1 tablespoon mayonnaise, plus more for spreading 
1/4 cup finely chopped red onion 
1 tablespoon plus 1 teaspoon capers, drained 
1 tablespoon plus 1 teaspoon freshly ground black pepper 
1 tablespoon fresh lemon juice 
1/2 teaspoon salt 
4 slices rustic white bread, or other dense white bread 
2 medium tomatoes, sliced, or 8 tomato slices 
4 ounces provolone cheese, thinly sliced

Preheat the broiler and position the oven rack about 6 inches from the broiler. 

Combine the tuna, olives, mayonnaise, red onion, capers, black pepper, lemon juice, and salt in a medium bowl. Stir until well mixed. 

Arrange the bread slices on a work surface. Lightly spread each slice of bread with additional mayonnaise and top with 2 tomato slices each. Divide the tuna salad evenly among the 4 bread slices over the tomatoes. Top the tuna salad with slices of provolone. 

Place sandwiches on a sheet tray and place under broiler. Cook until cheese is golden and bubbly, about 5 minutes.