Potato tatin with brie and prosciutto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 4 | Shallots; chopped fine | |
| ½ | cup | White wine |
| ½ | cup | Cream |
| 3 | pounds | Potatoes; peeled/sliced thin |
| 5 | Cl Garlic; halved | |
| Bouquet garni: rosemary, thy | ||
| pinch | Nutmeg | |
| Salt and freshly ground pepp | ||
| 6 | slices | Prosciutto; paper thin |
| ½ | pounds | Wisconsin brie; sliced |
| 6 | 3-inch discs of puff pastry | |
Directions
Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes and remove from heat. Place several potato slices into bottom of 6 3- inch molds* in circular petal formation.
Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.
From Randy Pollak
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