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Potato Tatin with Brie and Prosciutto




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

Potato Tatin with Brie and Prosciutto

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.

 

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