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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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