Warm Potato Tarts With Smoked Salmon And Dill Créme Frache | Idaho Potato Commission
Adjust oven rack to center. Preheat the oven to 325°F. Butter six 4-inch tart molds with removable bottoms. Set aside. Place the Idaho Potatoes in an 8-qt. sauce pan and cover with cold water. Bring...
Ingredients
- 2 tablespoons butter
- 5 (80 - 70 count) peeled Idaho potatoes
- 1 cup heavy cream
- 1 1/2 cup shredded Fontina cheese
- 4 eggs
- Salt to taste
- 1 tablespoon finely ground black pepper, or to taste
- 1 cup creme fraîche
- 3 tablespoons finely diced shallot
- 3 T finely chopped dill
- 12 slices Thinly sliced smoked salmon
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