Provided by Linda Wells
Categories appetizer
Time 1h15m
Yield Six appetizer servings
Number Of Ingredients 13
Steps:
- Place the potatoes in a pot and cover with cold, salted water. Cook until the potatoes are tender. Drain, peel and slice into 1/2-inch rounds.
- Whip the cream until it forms soft peaks, then gently fold in the egg yolk. Set aside.
- In a bowl, whisk together the vinegar with half the herbs and shallots. Slowly whisk in the oil. Set aside.
- Season the potatoes with salt and pepper to taste. Toss with the remaining herbs, the shallots and all but 2 tablespoons of the vinaigrette. Place the potatoes in the bottom of 6 small metal pastry rings set on a cookie sheet. Place a slice of cheese on top of each, pressing the cheese with a spoon to the edge of the ring. Refrigerate for half an hour.
- Preheat the oven to 300 degrees.
- Remove the rings from the potatoes. Place the potato-cheese rounds in the oven for 7 minutes. Spread 1 tablespoon of cream on top of each and glaze briefly under the broiler. With a spatula, carefully transfer to 6 small plates. Garnish with mesclun and drizzle the remaining vinaigrette over all.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 38 grams, Carbohydrate 34 grams, Fat 62 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 21 grams, Sodium 807 milligrams, Sugar 7 grams
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