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Simple, Elegant AuGratin Potatoes

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Simple, Elegant AuGratin Potatoes
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Servings: 6
Recipe by: Rae

Ingredients

Unsalted, butter
2 lb Russet Potatoes, peeled
4 eggs, scrambled
2 cups Heavy Cream
1/8 tsp Thyme leaves, dried
1 tsp Kosher Salt
pinch White pepper
pinch Nutmeg
pinch Cayenne Pepper
1/2 cup Parmesan, grated

Directions

1. Preheat oven to 350 degrees and read the recipe in it's entirety then get started

2. Butter a glass 8x8 pan and set on a baking sheet

3. Make a custard mixture by whisking the eggs,cream, thyme, salt, pepper, nutmeg and cayenne together

4. Set up and an assembly line with all your ingredients on the counter: cutting board with peeled potatoes, knife or mandolin, salt and pepper, Parmesan cheese, buttered dish

5. Slice one potato as thinly as possible (you must work kinda quickly so the potatoes do not brown) . Shingle, but barely overlap the potatoes in a single layer. Sprinkle the first layer with salt and pepper. Shingle, but barely overlap the potatoes in a single layer. Sprinkle the next layer with Parmesan cheese. Repeat this, slicing potatoes as needed

6. After you have layered all the potatoes, seasoning every other layer with s & p and the alternate layers with Parmesan pour the custard mix over the top

7. Slide you fingers down the sides of the pan and "shuffle" the layers so the custard fills in a little

8. Cover with foil making an airtight seal

9. Place in the center of the oven and bake 1 1/2 - 2 hours depending on how thick the potatoes were cut. Test the tenderness by piercing with a fork in the center

10. You can top with a sprinkling of cheese and brown under the broiler for a traditional appearance

11. Allow to sit 20 minutes and then they can be cut or scooped for serving

Notes & Tips

I often like to add chopped shallots and garlic to the custard.
You can layer pretty much any cheese you like instead of Parmesan and you can layer in fillings as well, but leave the custard the same. For example:
Bacon and Cheddar
Ham and Swiss
Sauerkraut
Gruyere and celery root
Gouda, add 1 tsp liquid smoke to the custard




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