Roast Shallot Savoyarde Potatoes

Recipe by Chef Paul Zweben, Restaurant Partner, Rain, BLT Prime, NYC.

Recipe Ingredients:

1/2 pound shallots, peeled
1/2 quart heavy cream
2 tablespoons vegetable oil
4 to 5 peeled Idaho® potatoes, sliced thin (1/8-inch thick)
Butter as needed

Cooking Directions:

1. Caramelize shallots by rubbing with oil and baking in 350°F (175°C) oven until tender.
2. Purée shallots with heavy cream.
3. Lay potato slices in baking dish, dot with butter and spoon over some shallot-cream mixture. Repeat until
   
4. potatoes are used up.
5. Cover with foil and bake at 350°F (175°C) for 1 hour. Remove foil and bake 30 minutes longer.
6. Remove from oven and let stand 20 minutes before serving.

Makes 6 servings.

Recipe and photograph courtesy of the Idaho Potato Commission.