Potato Tatin with Brie and Prosciutto
The recipe for this elegant first course dish or appetizer was created by Chef Philippe Schmit.
4 tablespoons butter
4 shallots, finely chopped
1/2 cup white wine
1/2 cup cream
3 pounds baking potatoes, peeled, trimmed into cylinders and sliced 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
- Prepare six, 3 inch round non-stick molds or ramekins with vegetable oil spray. Set aside.
- In large pan over medium-low heat, add butter and shallots. Sauté 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 bottom of mold in a rosace (circular, petal formation). Add layers of Proscuitto, Wisconsin Brie and remaining potatoes. Put pastry on top.
- Bake in a preheated oven at 450°F (230°C) for 20 to 25 minutes or until potatoes are tender and pastry is puffed and dark golden brown.
- To Serve: Turn out tatin onto plate. Accompany tatin with a dollop of cream cheese with chives.
Makes 6 first course or appetizer servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.