ROASTED SHALLOT-POTATO CAKE `21' CLUB

Steps:

• In a skillet heat oil over moderately high heat until hot but not smoking and sauté shallots, stirring occasionally, until soft and caramelized, 10 to 15 minutes.
• While shallots are sautéing, peel potatoes and in a food processor fitted with fine julienne or shredding blade shred potatoes. (Alternately, coarsely shred potatoes on small teardrop-shaped holes of a 4-sided grater.)
• Into shallots stir thyme, pepper, and salt to taste.
• Preheat oven 325°F.
• In an ovenproof 10-inch non-stick skillet (or a 10-inch non-stick skillet with handle covered with a double thickness of foil) heat butter over moderately high heat until hot but not smoking and spread half of potatoes evenly over bottom of skillet, pressing with back of a spatula. Spread shallots over potatoes with a slotted spoon and top with remaining potatoes in an even layer, gently pressing with back of spatula. Cook potato cake over high heat until underside begins to brown, about 2 minutes. Reduce heat to low and cook potato cake until underside is golden, 5 to 7 minutes.
• Roast potato cake in oven until underside is a rich golden brown, about 15 minutes (top will still be white.) Invert a plate or baking sheet without sides over skillet and carefully invert potato cake onto it. Carefully slide potato cake back into skillet and roast 20 minutes more.
• Sprinkle potato cake with more pepper and salt to taste and cut into wedges.