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
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
Makes 6 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
If the Potato Tatin withBrie and Prosciutto recipe was useful and interesting, you can share it with your friends or leave a comment.