Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     potatoes -- (50-count)
  2               ears  corn -- cut off the cob
  1                     shallot -- diced in small
                        pieces
  2             strips  applewood smoked bacon -- diced in small
                        pieces
  3              large  leaves sweet basil -- thinly sliced
  1           teaspoon  fresh thyme
     1/2    tablespoon  garlic -- pureed
  1              whole  egg
  1 1/2           cups  heavy cream
  3             ounces  maytag bleu cheese

Preparation:

Pan bake the potatoes for 30 minutes. Let them cool, then skin, grate, and set aside. Saute the bacon until it is golden brown; add the shallots and the garlic and saute for an additional 15 seconds. Add the corn, thyme, and basil and saute for 30 seconds. Remove the mixture from the pan and let cool. In a mixing bowl, place the egg and cream; whip; add the bleu cheese, potatoes and the corn-bacon mixture. Season with salt and white pepper. Spray stainless steel molds with Vegalene. Put the potato mixture in the rings and place them on a sheet pan covered with parchment paper. Bake for 18-20 minutes at 350 degrees. Remove from the oven and let cool. Remove the rings.

Nutritional Information:

207 Calories (kcal); 17g Total Fat; (72% calories from fat); 3g Protein; 11g Carbohydrate; 85mg Cholesterol; 29mg Sodium