Roast Shallot Savoyarde Potatoes

Course : Vegetables
Serves: 6
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1/2 pound shallot -- peeled
2 tablespoons olive oil
2 cups heavy cream
5 large Idaho potato -- peeled, sliced thin (1/8-inch thick)
1 teaspoon salt and pepper -- to taste
2 tablespoons butter

Preparation / Directions:

Oil a shallow baking pan and place shallots in a single row. Bake in 350 degrees F oven for 30 minutes until tender. Remove from oven and puree in food processor until smooth. Increase oven temperature to 375 degrees 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 tin foil and bake at 375 degrees F for one hour. Remove foil and bake another 1/2 hour. Remove from oven, let stand 20 minutes.


Nutritional Information:

421 Calories (kcal); 34g Total Fat; (70% calories from fat); 5g Protein; 27g Carbohydrate; 109mg Cholesterol; 40mg Sodium

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