FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
“There’s not anything subtle or small about Mr. B’s—we’ve fashioned ourselves after those classic New York City and Chicago-style steakhouses—and potatoes are part of that experience. This dish shows that, and when I first tasted the Wisconsin German Butterballs, I knew they were made for this dish. Boy, was I right!”
Executive Chef/General Manager Brent Perszyk, Mr. B’s—A Bartolotta Steakhouse, Brookeld, WI
YIELD: 8 individual tarts
• 6 Wisconsin German Butterball or Yukon Gold potatoes, medium size
• 6 Tbsp. Butter, divided
• Salt and pepper to taste
• 1 large Vidalia onion, sliced
• 1 tsp. thyme
• 3 Tbsp. brandy
• ½ cup heavy cream
• 2 cups grated aged white cheddar cheese, divided
• 1 sheet thawed pu pastry, cut into 8,
• 3-inch squares
1. Bake potatoes until almost done (about 1 hour); cool potatoes. Peel potatoes and cut lengthwise, slice very thin.
2. In large, non-stick skillet, heat 3 Tbsp. of the butter. Sauté potatoes in single layer until golden-brown. Season with salt and pepper; set aside.
3. In same skillet, heat remaining 3 Tbsp. Butter, sauté onion until caramelized, add thyme and mix well
4. Deglaze pan with brandy, add cream and reduce. Add potatoes and toss lightly, being careful not to break the slices, sprinkle with 1 ½ cups cheese.
1. Place each pastry square in a non-stick mun tin; crimp edges.
2. Fill each pastry equally with potato lling; top with remaining grated cheese.
3. Bake for 10 to 15 minutes or until golden brown. Serve immediately.
Wisconsin Potato & Vegetable Growers Association
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.