POTATO SOUFFLE
This recipe is in
http://people.mbi.ucla.edu/cascio/RECIPES/potatoe_souffle.html
- 1 Qt. Heavy Cream
- 1 Cup Milk
- 10 eggs
- 1 Tablespoon salt
- 1 Tablespoon White Pepper
- 1 Cup Parmesan Cheese
- 5 Large Russet Potatoes
- A Square Type Pan with sides 2-3" high.
- Peel and Slice potatoes very thin (If possible use food processor).
- Rinse well 3 times to remove starch.
- Mix other ingredients with electric mixer or very well by hand.
- Layer potatoes with cream, alternating between each layer until about 3/4" from top pan.
- Press potatoes down and cover with foil.
- Bake @ 350 degrees for about 2-2.5 hours or until top is browned and potatoes inserted with a knife feel soft.
- Let cool and set at least 1 hr. before cutting into squares.