Roast Shallot Savoyarde Potatoes
Courtesy of Idaho Potato Commission
Servings: 6
Prep Time: 30 Min.
Cook Time: 1-1/2 Hrs.
Prep Time: 30 Min.
Cook Time: 1-1/2 Hrs.
What you need:
* 1/2 lb. shallots, peeled
* 1/2 qt. heavy cream
* 2 Tbsp. oil
* 4-5 peeled Idaho® potatoes, sliced thin (1/8-in. thick)
* butter as needed
* 1/2 qt. heavy cream
* 2 Tbsp. oil
* 4-5 peeled Idaho® potatoes, sliced thin (1/8-in. thick)
* butter as needed
What to do:
1. Caramelize shallots by rubbing with oil and baking in 350ºF oven until tender.
2. Puree with heavy cream. Lay potato slices in baking dish, dot with butter and spoon over some shallot-cream mixture. Repeat until potatoes are used up. Cover with foil and bake at 350ºF one hour. Remove foil and bake 30 min. longer. Remove from oven and let stand 20 min.
* Recipe courtesy of Paul Zweben, Chef, Retaurant Partner, Rain, BLT Prime, NYC.
2. Puree with heavy cream. Lay potato slices in baking dish, dot with butter and spoon over some shallot-cream mixture. Repeat until potatoes are used up. Cover with foil and bake at 350ºF one hour. Remove foil and bake 30 min. longer. Remove from oven and let stand 20 min.
* Recipe courtesy of Paul Zweben, Chef, Retaurant Partner, Rain, BLT Prime, NYC.