Baked Layered Potatoes – 24

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Baked Layered Potatoes

3 oz. shallots, minced

6 oz. butter

1 1/2 qts. heavy cream

12 egg yolks

6 lbs. potatoes, peeled, sliced 18-inch thick

salt, black pepper, to taste

1/3 C. grated parmesan cheese

Cook shallots in 3 oz. of butter until softened. Add cream, stir and remove from heat. Whisk in egg yolks; set cream mixture aside.

Serves 24.

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