Souffle Potatoes With Custard Royale
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | American, Vegetarian | 10 | Servings |
INGREDIENTS
| 4 | lb | Potatoes |
| 2 | lb | Spanish onions |
| 4 | oz | Butter |
| 1 | ds | Salt |
| 1 | ds | White pepper, ground |
| 2 | Cloves garlic, per | |
| Cocotte | ||
| 10 | 6-ounce | |
| 4 | Whole eggs | |
| 8 | oz | Heavy cream |
| 1 | ds | Salt, to taste |
| 1 | ds | White pepper, to taste |
| Cocottes |
INSTRUCTIONS
Preheat oven to 325 degrees. STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sauteed onions, seasoning each one until cocotte is full. STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped. STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte. CHEF'S NOTE: Grated Romano cheese may be added for additional flavor. Recipe By : Stanley Nicas of the Castle Restaurant, Leicester, MA From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 329
Calories From Fat: 173
Total Fat: 19.7g
Cholesterol: 129.9mg
Sodium: 107.4mg
Potassium: 813.7mg
Carbohydrates: 32.8g
Fiber: 4g
Sugar: 1.5g
Protein: 6.8g