Name: Roast Shallot Savoyarde Potatoes
Ingredients: 1 1/2 lb Shallots, peeled; 2 tb Olive oil; 2 c Heavy cream 4; 5 Peeled Idaho Potatoes sliced thin ( 1/8 -inch thick) salt and pepper to taste butter

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Vegetables	1	Servings

INGREDIENTS

1 1/2	lb	Shallots, peeled
2	tb	Olive oil
2	c	Heavy cream 4
5		Peeled Idaho Potatoes sliced thin ( 1/8 -inch thick) salt and pepper to taste butter

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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