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Roast Shallot Savoyarde Potatoes
Recipe courtesy of Paul Zweben, Chef, Retaurant Partner, Rain, BLT Prime, NYC
Yield: Serves 6
Ingredients
- 1/2 pound shallots, peeled
- 1/2 quart heavy cream
- 2 tablespoon oil
- 4-5 peeled Idaho® Potatoes, sliced thin (1/8 inch thick)
- Butter as needed
Directions
- Caramelize shallots by rubbing with oil and baking in 350ºF oven until tender.
- 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 minutes longer. Remove foil and bake 30 minutes longer. Remove from oven and let stand 20 minutes.
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