Wine & Cheese by TCC Recipes

Dauphinoise Potatoes

1/2 quart heavy cream
4 large eggs, beaten
2/3 cup freshly grated Parmesan Sarvecchio cheese
Salt and black pepper to taste
6 cloves minced garlic
2 tablespoons butter
6 medium unpeeled potatoes, thinly sliced

Preheat oven to 350 degrees.
Mix heavy cream, eggs, cheese, salt and pepper and garlic together. Rub the sides and bottom of a medium size baking dish with the butter. Place a layer of potatoes overlapping in the bottom of the baking dish. Cover the first layer with the egg and cream mixture. Repeat layers until you have reached the top of the pan. Cover with aluminum foil and bake for 1 hour 40 minutes. Remove from oven, uncover and cool. Once cool, loosen edges with a butter knife, turn upside down and gently remove potatoes from pan, cut into desired shapes (circles, triangles or squares), place on sheet tray and reheat at 325 degrees until hot.
Serves 6