Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 pound shallot -- peeled

  3. 2 tablespoons olive oil

  4. 2 cups heavy cream

  5. 5 Idaho potato -- peeled, sliced thin

  6. (1/8-inch thick)

  7. salt and pepper -- to taste

  8. butter

Instructions Jump to Ingredients ↑

  1. Oil a shallow baking pan and place shallots in a single row. Bake in 350 degrees F oven for 30 minutes until tender. Remove from oven and puree in food processor until smooth. Increase oven temperature to 375 degrees F. Heat heavy cream and blend with shallots in processor. Toss the Idaho Potatoes with salt and pepper. Butter a casserole dish and cover bottom with approximately 1/2 cup of shallot mixture. Layer with potatoes. Repeat until mixture and potatoes are used up. Cover with tin foil and bake at 375 degrees F for one hour. Remove foil and bake another 1/2 hour. Remove from oven, let stand 20 minutes.


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