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