Recipe - Potato Tatin With Brie And Prosciutto

4 tablespoon Butter
4 Shallots; chopped fine
One half cup White wine
One half cup Cream
3 pound Potatoes; peeled/ cut or sliced up thin
5 Cl Garlic; halved
Bouquet garni: rosemary, thy
pn Nutmeg
Salt and freshly ground pepp
6 sl Prosciutto; paper thin
One half pound Wisconsin brie; cut or sliced up
6 3inch 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 2025 minutes at 450
degrees until potatoes are done and pastry is dark gold. Turn tatin out
onto plate and garnish as desired.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini