Yuppies’ scalloped potato by Chef Alain Bosse and WP Griffin Inc.
(Serves 2 to 4)
Ingredients:
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5 Annabelle potatoes, sliced
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¼ cup (50 ml) butter
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1 shallot finely chopped
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3 oz (85 g) cream cheese
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3 oz (85 g) double cream brie
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1 tbsp (15 ml) sour cream
In a frying pan, melt butter then add the sliced potatoes. Grill until nice and brown then flip them on the other side and do the same (about 3 to 4 minutes on each side). Add your shallots and cheese mix until melted. Finish with the sour cream. Serve with a bit of sliced green onions.