| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce06 |
4 |
servings |
INGREDIENTS
| 2 |
|
Eggs |
| 1 |
c |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
lb |
Idaho potatoes; peeled into water |
| 1 |
lb |
Jerusalem artichokes; peeled into water |
| 1/4 |
c |
Blue cheese |
| 1 |
tb |
Chopped fresh sage |
INSTRUCTIONS
Preheat oven to 350 degrees. Combine eggs and cream and season with salt
and pepper. Slice potatoes and Jerusalem artichokes on a mandoline or very
thinly by hand. In bottom of a baking dish alternately layer potatoes and
artichokes. Season with salt and pepper and sprinkle with cheese and sage
every few layers. Continue until pan is full. Pour egg mixture over
finished dish and press down to insure it soaks all layers. Cover and bake
until tender, about 45 minutes. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2146 broadcast 05-12-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-18-1997
Recipe by: Emeril Lagasse
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