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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegetables 1 Servings

INGREDIENTS

4 Idaho Potatoes, peeled and finely diced
1 tb Chopped shallots
1 tb Olive oil 3 cups heavy cream
2 tb Parmesan cheese
1/2 tb Fresh chopped lemon thyme salt and pepper to taste

INSTRUCTIONS

Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set aside.
Saut shallots in olive oil over medium heat 3 minutes or until soft. Add
cream and boil rapidly until mixture thickens and is reduced by 1/4. Stir
in cheese, potatoes, thyme, salt and pepper to taste.
(Makes 4 servings)
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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