Category: Vegetables

4 Idaho Potatoes, peeled and finely diced

1 tbsp Chopped shallots

1 tbsp Olive oil 3 cups heavy cream

2 tbsp Parmesan cheese

1/2 tbsp 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 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