4 potatoes, peeled and diced
1 tbsp. chopped shallots
1 tbsp. olive oil
3 c. heavy cream
2 tbsp. Parmesan cheese, grated
1/2 tbsp. lemon pepper
1/4 tsp. salt

Blanch potatoes by boiling for 7 minutes; drain and set aside. Sauté shallots in olive oil over medium heat, 3 minutes or until soft. Add cream and boil until mixture thickens and is reduced by 1/4. Stir in cheese, potatoes, pepper and salt.