Souffle potatoes with custard royale
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Potatoes |
| 2 | pounds | Spanish onions |
| 4 | ounces | Butter |
| 1 | dash | Salt |
| 1 | dash | White pepper -- ground |
| 2 | Cloves garlic -- per | |
| Cocotte | ||
| 10 | 6-ounce | |
| 4 | Whole eggs | |
| 8 | ounces | Heavy cream |
| 1 | dash | Salt -- to taste |
| 1 | dash | White pepper -- to taste |
| Cocottes | ||
Directions
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@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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