Ingredients
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12 large new potatoes, sliced 1/4 inch thick
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2 shallots, diced finely
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2 teaspoons chopped parsley
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1 teaspoon chopped tarragon
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5 tablespoons olive oil
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2 tablespoons red wine vinegar
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1/8 teaspoon salt
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1/8 teaspoon pepper
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garnish-finely diced red bell pepper
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garnish-finely diced yellow bell pepper
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2 (4 ounce) packages alouette spreadable cheese with garlic and herbs
Instructions
- Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
- Cook until potatoes are just tender.
- Drain.
- Place potatoes in a large bowl and add all ingredients except the"Alouette".
- Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
- Press the potatoes with a spatula to make top as flat as possible.
- Set aside for 2 hours at room temperature.
- Preheat oven to 350^F.
- Spread"Alouette" evenly over potatoes and bake 15 minutes.
- Divide between plates.
- Garnish with finely diced red and yellow bell peppers.