Potato Smack Down

Gruyere and Custard Baked Potatoes

Adapted from the Nordstrom Friends and Family Cookbook

Ingredients:

• 1 T. butter at room temp.
• 8-10 medium-large yukon gold potatoes, peeled and cut into 1/4 inch slices
• 2 cups (8 oz.) gruyere cheese, shredded
• 8 large eggs, whisked well
• 2 cups heavy whipping cream
• 1 t. chicken bouillon granules
• 1/4 t. freshly ground white pepper
• 1 t. kosher salt
• 1/8 t. freshly grated nutmeg

Cooking Directions:

1. Arrange a layer of slightly overlapping potatoes in a buttered 9×13 inch pan. Top with a layer of cheese. Repeat twice.
2. In a bowl whisk together the eggs, cream, bouillon granules, salt, pepper and nutmeg. Pour over the layered potatoes and cheese.
3. Cover with foil and bak at 350 degrees for 45-60 minutes.
4. Remove foil and bake for 20-30 minutes longer until the custard is set and browned.

Adapted from Michael Northern in the Nordstrom Entertaining at Home Cookbook.

Ingredients:

• 6 T. (3/4 stick) butter
• 5 cloves garlic, minced
• 1 1/2 cups heavy whipping cream
• 1 t. kosher salt
• 1/2 t. freshly ground pepper
• dash of nutmeg
• 3 1/2 pounds potatoes (I use yukon gold), peeled and cut into 1/8 inch slices
• 1/2 pound parmesan cheese, grated (about 2 cups)

Cooking Directions:

1. In a saucepan melt the butter and fry the garlic for about a minute. Add the cream and bring to a simmer, and cook for about 12 to 14 minutes until reduced by one-third. Stirin the salt, pepper and nutmeg.
2. In a large bowl combine the potatoes with two-thirds of the cheese. Add the cream mixture and combine well.
3. Put the mixture into a buttered 9 by13 inch baking dish and cover with foil.
4. Bake at 375 degrees for 45 minutes.
5. Uncover, sprinkle with remaining cheese and bake for about thirty minutes longer.
6. Yum!
7. Uncover, sprinkle remaining cheese on and bake for another 30 minutes.
8. Yum!