- Cook Time
- Prep Time
- 1 tablespoon chopped shallots
- 1 tablespoon olive oil
- 3 cups heavy cream
- 2 tablespoons Parmesan cheese
- 1/2 tablespoon fresh lemon thyme, chopped
- Salt & pepper to taste
1 Blanch potatoes by boiling for seven minutes, then drain.
2 Sauté shallots in olive oil over medium heat three minutes or until soft.
3 Add cream and boil rapidly until mixture thickens and it reduced by 1/4.
4 Add cheese, potatoes, thyme, and salt and pepper.
Source: Idaho PIdahootato Commission