POTATOES WITH CUSTARD ROYALE

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POTATOES WITH CUSTARD ROYALE image

Yield 4

Number Of Ingredients 13

4 lb potatoes
2 lb spanish onions
4 oz butter
1 ds salt
1 ds white pepper -- ground
2 cloves garlic -- per
1 cocotte
10 6-ounce
4 whole eggs
8 oz heavy cream
1 ds salt -- to taste
1 ds white pepper -- to taste
1 cocottes

Steps:

  • Preheat oven to 325 degrees. STEP ONE: Preparing the Potatoes-- Sweat the onions in melted butter until slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small cup-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sauteed onions, seasoning each one until cocotte is full. STEP TWO: Preparing the Custard Royale-- Combine 4 eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air that may be trapped. STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.

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