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Potato Tatin with Brie and Prosciutto recipe

Potato Tatin with Brie and Prosciutto.

The recipe for this elegant first courseor appetizer was created by Chef Philippe Schmit.

Recipe: Potato Tatin withBrie and Prosciutto

4 tablespoons butter
4 shallots, finely chopped
1/2 cup white wine
1/2 cup cream
3 pounds baking potatoes, peeled, trimmed into cylinders andsliced 1/16 inch thick
5 cloves garlic, halved
Bouquet garni: rosemary, basil and bay leaf
Pinch nutmeg
Salt and freshly ground black pepper
6 paper-thin slices Proscuitto
1 (8-ounce) Wisconsin Brie cheese, sliced
6 disks (3 inches each) puff pastry

  • Prepare six, 3 inch round non-stick moldsor ramekins with vegetable oil spray. Set aside.
  • In large pan over medium-low heat, addbutter and shallots. Saut for 2 to 3 minutes.
  • Add wine. Reduce by half.
  • Add cream, potatoes, garlic, bouquet garni,nutmeg, salt and pepper. Cook 5 minutes. Remove from heat.
  • Add several potato slices into bottomof mold in a rosace (circular, petal formation). Add layers ofProscuitto, Wisconsin Brie and remaining potatoes. Put pastryon top.
  • Bake at 450°F (230°C) for 20 to25 minutes or until potatoes are tender and pastry is puffedand dark golden brown.
  • To Serve: Turn out tatin onto plate. Accompanytatin with a dollop of cream cheese with chives.

    Makes 6 servings.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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