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Roast Shallot Savoyarde Potatoes


      1/2 pound shallots, peeled
      2 tablespoons olive oil
      2 cups heavy cream
      4 to 5 Idaho potatoes, peeled, sliced thin (1/8-inch thick)
      salt and pepper, to taste


    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.

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