Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | Idaho Potatoes, peeled and finely diced |
1 tablespoon | Chopped shallots |
1 tablespoon | Olive oil 3 cups heavy cream |
2 tablespoons | Parmesan cheese |
½ tablespoon | Fresh chopped lemon thyme salt and pepper to taste |
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 ¼. Stir in cheese, potatoes, thyme, salt and pepper to taste.
(Makes 4 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By LAWRENCE KELLIE On 12-31-94