| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 1 |
qt |
Heavy cream |
| 6 |
|
Egg yolks |
|
|
Salt |
|
|
White pepper |
| 3 |
lb |
Idaho potatoes; peeled and thinly |
|
|
; sliced, |
|
|
; (vertically) |
| 2 |
lb |
Goat cheese; crumbled |
INSTRUCTIONS
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and the egg 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. Crumble an eighth of the cheese over the potatoes. Ladle 1 cup of
the cream mixture over the cheese. Lay another layer of potatoes over the
cream mixture. Using your hands, firmly press the layers together. Repeat
the 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.
Yield: 6 to 8 servings
Converted by MC_Buster.
Per serving: 8819 Calories (kcal); 707g Total Fat; (71% calories from fat);
341g Protein; 293g Carbohydrate; 3534mg Cholesterol; 3624mg Sodium Food
Exchanges: 16 1/2 Grain(Starch); 40 Lean Meat; 0 Vegetable; 0 Fruit; 115
1/2 Fat; 0 Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C63
Converted by MM_Buster v2.0n.
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