Creamy Potato Casserole
Servings: 6
Total Time: 2 hours 30 minutes
Ingredients
1 tsp unsalted butter
28 oz russet potatoes, peeled
Custard:
1 TBSP shallots, minced
4 eggs
1/2 cup heavy cream
1 1/2 cup 1/2 & 1/2
2 TBSP cream cheese, softened
teeny tiny pinch nutmeg
teeny tiny pinch cayenne pepper
pinch white pepper
dash kosher salt +
Directions
1. Preheat the oven to 300 degrees F. Butter a 9x9 baking dish and set aside.
2. Mix all the ingredients for the custard in a large bowl.
3. Slice the potatoes on a mandolin 1/8 inch thick. Spread out on a cutting board and sprinkle with salt.
4. Add the potatoes to the custard and coat.
5. Place the potatoes into the buttered dish and with the custard.
6. Cover with foil and place into the oven. Bake 1 1/2 to 2 hours.
7. Allow to cool 15 minutes then cut and serve.
2. Mix all the ingredients for the custard in a large bowl.
3. Slice the potatoes on a mandolin 1/8 inch thick. Spread out on a cutting board and sprinkle with salt.
4. Add the potatoes to the custard and coat.
5. Place the potatoes into the buttered dish and with the custard.
6. Cover with foil and place into the oven. Bake 1 1/2 to 2 hours.
7. Allow to cool 15 minutes then cut and serve.
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