Peel the Topinambur and yellow potatoes and dice everything. Chop the shallot and place in a pan with two tablespoons of oil, the garlic and bay leaves over low heat. After a few minutes, remove the garlic and bay leaves, add the vegetables and sauté over high heat for a few minutes. Lower the heat and cook for 20 minutes with the lid on. Blend everything together. 

Peel the purple potatoes, cut them into very thin slices and soak them in cold water for 10 minutes. Drizzle the potatoes with oil and bake in a fan oven at 180 degrees for 7-8 minutes, turning them halfway through cooking. Grill for one minute at the end of cooking. Remove from the oven and season with salt. Serve with a spoonful of Stefania Calugi White Truffle Cream and purple potato chips.