Souffle Potatoes With Custard Royale

Recipe Ingredients

4 lbs	1816g / 64oz	Potatoes
2 lbs	908g / 32oz	Spanish onions
4 oz	113g	Butter
1		Salt
1		White pepper - ground
2		Garlic - per cocotte
10		Cocottes
4		Eggs
8 oz	227g	Heavy cream
1		Salt - to taste
1		White pepper - to taste

Recipe Instructions

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 325F for approximately 45 minutes or until potatoes are tender and custard is set. Let sit 5 minutes before removing from cocotte.

CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.

Source:
Stanley Nicas of the Castle Restaurant, Leicester, MA

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