Potato Tatin with Brie and Prosciutto

Title:
Potato Tatin with Brie and Prosciutto

Yield:
6 Servings

Categories:
Appetizers,
Gourmet




Ingredients:





     4 tb Butter


     4    Shallots; chopped fine


   1/2 c  White wine


   1/2 c  Cream


     3 lb Potatoes; peeled/sliced thin


     5    Cl Garlic; halved


          Bouquet garni: rosemary, thy


       pn Nutmeg


          Salt and freshly ground pepp


     6 sl Prosciutto; paper thin


   1/2 lb Wisconsin brie; sliced


     6    3-inch discs of puff pastry






 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini