Ingredients
- 4 shallots
- 3 discs of puff pastry
- 850 gr potatoes
- 140 gr wisconsin brie
- 120 ml cream
- 120 ml wine (white)
- 55 gr butter
- 6 slices prosciutto (sliced)
- some garlic
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 3inch molds* in circular petal formation. Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.