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Gruyere and Custard Baked Potatoes Recipe

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This recipe for Gruyere and Custard Baked Potatoes is from THE SIMMONS FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. unsalted butter at room temperature
4 Idaho Potatoes, peeled and sliced
2 C. Gruyere Cheese, shredded
8 eggs
2 C. heavy cream
1 tsp. chicken bullion
1 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg, grated
Directions:
Directions:
Preheat the oven at 350º. Coat a 9x13" pan with butter. Arrange a layer of potato slices, overlapping, in the bottom of the dish. Top with a layer of the cheese. Repeat the layers 2 times, finish with a layer of cheese. In a bowl, whisk eggs. Add the cream, bouillon, salt/pepper and nutmeg; mix until well blended. Pour the mixture over the potato/cheese. Cover with foil and seal the edges. Bake for 45-60 minutes until center is soft. Uncover and continue to bake 20-30 minutes until brown. Rest 5 minutes and serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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