Potato Tatin with Brie & Prosciutto
Yield
6 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
|
|
| 4 | each |
shallots
finely chopped |
*
|
| ½ | cup |
white wine
|
*
|
| ½ | cup |
cream
|
|
| 3 | pounds |
potatoes
peeled, thinly sliced |
|
| 5 | each |
garlic
clove, halved |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
nutmeg
pinch |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 6 | each |
prosciutto
slices, paper thin |
*
|
| ½ | pound |
brie cheese
wisconsin, sliced |
*
|
| 6 | each |
puff pastry
3 inch discs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
|
|
| 4 | each |
shallots
finely chopped |
*
|
| 118 | ml |
white wine
|
*
|
| 118 | ml |
cream
|
|
| 1.4 | kg |
potatoes
peeled, thinly sliced |
|
| 5 | each |
garlic
clove, halved |
|
| 1 | x |
rosemary leaves
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
nutmeg
pinch |
*
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 6 | each |
prosciutto
slices, paper thin |
*
|
| 226.8 | g |
brie cheese
wisconsin, sliced |
*
|
| 6 | each |
puff pastry
3 inch discs |
*
|
Directions
Heat butter and sauté shallots.
Add wine and reduce by half.
Add cream, potatoes, garlic, rosemary, thyme, 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 to 25 minutes at 450℉ (230℃) until potatoes are done and pastry is dark gold.
Turn tatin out onto plate and garnish as desired.
