Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 4 shallots, finely chopped

  3. 1/2 cup white wine

  4. 1/2 cup cream

  5. 3 pounds baking potatoes, peeled, trimmed into cylinders and sliced

  6. 1/16 inch thick

  7. 5 cloves garlic, halved

  8. Bouquet garni: rosemary, basil and bay leaf

  9. Pinch nutmeg

  10. Salt and freshly ground black pepper

  11. 6 paper-thin slices Proscuitto

  12. 1 (8-ounce) Wisconsin Brie cheese, sliced

  13. 6 disks (3 inches each) puff pastry

Instructions Jump to Ingredients ↑

  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.


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