Title: Potato Tatin with Brie and Prosciutto
Categories: Appetizer Onion
Yield: 6 Servings

4	tb	Butter
4		Shallots; chopped fine
1/2	c	White wine
1/2	c	Cream
3	lb	Potatoes; peeled/sliced thin
5		Cl Garlic; halved
		Bouquet garni: rosemary, thy
	pn	Nutmeg
		Salt and freshly ground pepp
6	sl	Prosciutto; paper thin
1/2	lb	Wisconsin brie; sliced
6		3-inch discs of puff pastry

Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, 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 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.

From Randy Pollak

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