Roast Shallot Savoyarde Potatoes


  • 1/2 pound shallots, peeled
  • 2 tablespoon oil
  • 2 cups heavy cream
  • 4-5 peeled Idaho® Potatoes, sliced thin (1/8 inch thick)
  • Butter as needed


  1. Caramelize shallots by rubbing with oil and baking in 350ºF oven until tender.
  2. Puree caramelized shallots with heavy cream.
  3. Lay potato slices in baking dish, dot with butter and spoon over some shallot-cream mixture. Repeat until all potatoes are used.
  4. Cover with foil and bake at 350ºF one hour.
  5. Remove foil and bake 30 minutes longer. Remove foil and bake 30 minutes longer.
  6. Remove from oven and let stand 20 minutes.
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Yield: 6 Servings

Paul Zweben
Rain, BLT Prime

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