Potato Tatin with Brie and Prosciutto

6 Servings

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Potato Tatin with Brie and Prosciutto Ingredients

4 tb Butter	Bouquet garni: rosemary, thy
4 Shallots; chopped fine	pn Nutmeg
1/2 c White wine	Salt and freshly ground pepp
1/2 c Cream	6 sl Prosciutto; paper thin
3 lb Potatoes; peeled/sliced thin	1/2 lb Wisconsin brie; sliced
5 Cl Garlic; halved	6 3-inch discs of puff pastry

Instructions for Potato Tatin with Brie and Prosciutto

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized