Potato Tatin With Wisconsin Brie And Prosciutto

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Wisconsin Cheese


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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

Pinch nutmeg

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

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