Shelly's Recipe

POTATO & CAMEMBERT TERRINE

Category: Potatoes

6 new potatoes, unpeeled
3 green apples
1 tbsp lemon juice
4 oz butter
3 tbsp olive oil
6 1/2 oz Camembert, chilled and thinly sliced
2 tbsp parsley, finely chopped
2 tsp kosher salt
2 tsp white pepper, ground

Preheat oven to 350. Par boil the potatoes in lightly salted water for about 15 minutes, or until just tender (do not overcook). Drain and cool. Then peel and thinly slice the potatoes.

Core and thinly slice the apples. Toss the apples in lemon juice. Heat half the butter and half the oil and cook the potatoes until golden brown. Drain and cool.

Heat the other half of the butter and oil and cook the apples until golden brown. Drain and cool. Line a loaf pan with parchment paper. Place a single layer of potatoes on the bottom of the loaf pan. Then add a single layer of apples and a single layer of cheese. Sprinkle with parsley and salt and pepper. Continue layering and finish with a layer of potatoes on the top. Cover the pan with plastic wrap and then cover with foil. Bake in a water bath for about 20 minutes. Remove from the oven.

To cool and serve:
Fill another loaf pan with water and place it on top of the cooked potato terrine (alternatively, place a couple of cans of tomatoes or fruit in the pan and place it on top of the terrine), refrigerate overnight. The weights will help compact the terrine while it cools. The pan on top of the terrine should not touch the sides of the terrine pan. Serve at room temperature, or place in a 300 degree oven for 10-15 minutes prior to serving, just until warm, but not hot.

NOTES: A water bath is made by placing the loaf pan in another pan larger than the loaf pan. Fill the second pan with very hot water just until the water reaches half-way up the loaf pan. Tip: place the hot water in the second pan at the oven just as you are starting to cook the terrine so you don't have to carry the entire water bath set up across your kitchen.