4 tb Butter

4 Shallots; chopped fine

1/2 c White wine

1/2 c Cream

3 lb Potatoes; peeled/sliced thin

5 Cl Garlic; halved

Bouquet garni: rosemary, thy pn Nutmeg Salt and freshly ground pepp 6 sl Prosciutto; paper thin

1/2 lb Wisconsin brie; sliced

6 3-inch discs of puff pastry

Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, 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 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.