Roast Shallot Savoyarde Potatoes Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Shallots, peeled
2 tbsp: Olive oil,
2 cup: Heavy cream 4,
5: Peeled Idaho Potatoes sliced thin, ( 1/8 -inch thick) salt and pepper to taste butter
Directions:
Oil a shallow baking pan and place shallots in a single row. Bake in
350! F oven for 30 minutes until tender Remove from oven and puree in
food processor until smooth. Increase oven temperature to 375! 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
aluminum foil and bake at 375! F for one hour Remove foil and bake
another 1/2 hour. Remove from oven, let stand 20 minutes. (Makes 6
servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
350! F oven for 30 minutes until tender Remove from oven and puree in
food processor until smooth. Increase oven temperature to 375! 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
aluminum foil and bake at 375! F for one hour Remove foil and bake
another 1/2 hour. Remove from oven, let stand 20 minutes. (Makes 6
servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Vegetables