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

Potato Tatin with Brie 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 and sliced 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

1. Prepare six, 3 inch round non-stick molds or ramekins with vegetable oil spray. Set aside.
2. In large pan over medium-low heat, add butter and shallots. Sauté for 2 to 3 minutes.
3. Add wine. Reduce by half.
4. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes. Remove from heat.
5. 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.
6. Bake at 450°F (230°C) for 20 to 25 minutes or until potatoes are tender and pastry is puffed and dark golden brown.
7. To Serve: Turn out tatin onto plate. Accompany tatin with a dollop of cream cheese with chives.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.