1 quart heavy cream
6 egg yolks
Salt
White pepper
3 pounds baking potatoes, like russets,
peeled and thinly sliced, (vertically)
1 pound Gruyere, grated
Preparation
Preheat the oven to
400 degrees F.
In a mixing bowl, whisk the cream and
yolks together. Whisk well. Season with
salt and pepper. Butter a square-baking
dish.
Lay a layer of the potatoes over the bottom
of the pan. Season the layer with salt
and pepper. Sprinkle with an eighth of
the cheese. Ladle 1 cup of the cream mixture
over the cheese. Lay another layer of
the potatoes over the cream mixture. Using
your hands, firmly press the layers together.
Repeat the above process with the remaining
ingredients.
Place a piece of parchment paper over
the potatoes and cover with foil. Place
in the oven and cook for 30 minutes. Remove
the foil and continue to cook for 15 minutes.
Remove from the oven and cool completely.
Reheat and slice into individual servings.
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