Potato Tatin with Brie & Prosciutto
Submitted by steveshunny
Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minThink tarte tatin, but make it savory and sophisticated.
Thin potato slices cook in wine-reduced cream with garlic, rosemary, and thyme, then get layered in molds with salty prosciutto and melty Brie.
Top with puff pastry, bake until golden, then flip them over to reveal perfect potato petals arranged like flowers.
Chef Tips
- Slice potatoes uniformly thin (use a mandoline) so they cook evenly and layer neatly
- Arrange the first layer of potatoes in overlapping circles like flower petals for visual impact
- Use individual 3-inch molds for perfect portions; ramekins or muffin tins work too
- Bake at high heat so the pastry puffs and browns while potatoes finish cooking
- Let cool slightly before inverting so the layers set and don’t fall apart
Variations
- Use Gruyere or Camembert instead of Brie
- Add caramelized onions between the layers for sweetness
- Skip the prosciutto for a vegetarian version
Ingredients
Directions
Heat butter and sauté shallots.
Add wine and reduce by half.
Add cream, potatoes, garlic, rosemary, thyme, nutmeg, salt and pepper.
Cook 5 minutes and remove from heat.
Place several potato slices into bottom of 6 3 inch molds in circular petal formation.
Add layers of prosciutto, Brie and remaining potatoes.
Top with pastry.
Bake for 20 to 25 minutes at 450℉ (230℃) until potatoes are done and pastry is dark gold.
Turn tatin out onto plate and garnish as desired.
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