4 tablespoons butter
4 shallots, finely chopped
1/2 cup white wine
1/2 cup cream
3 pounds baking potatoes, peeled, trimmed into cylinders and sliced 1/16 inch thick
5 cloves garlic, halved
Bouquet garni: rosemary, basil and bay leaf
Salt and freshly ground black pepper
6 paper-thin slices Proscuitto
1 8 ounce Wisconsin brie cheese, sliced
6 disks (3 inches each) puff pastry
Prepare six, 3 inch round non-stick molds or ramekins with vegetable oil spray. Set aside.
In large pan over medium-low heat, add butter and shallots. Sauté for 2 to 3 minutes. Add wine. Reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes. Remove from heat. Add several potato slices into bottom of mold in a rosace (circular, petal formation). Add layers of Proscuitto, Brie and remaining potatoes. Put pastry on top. Bake at 450° F for 20 to 25 minutes or until potatoes are tender and pastry is puffed and dark golden brown.
To Serve: Turn out tatin onto plate. Accompany tatin with a dollop of cream cheese with chives.