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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