3 pounds potatoes
butter, as needed
salt and white pepper, to taste
1/4 teaspoon nutmeg
8 ounces gruyère, grated
24 ounces half and half
3 egg yolks
Servings: 18
1. Peel the potatoes and cut into very thin slices.
2. Place a single layer of potatoes in a well-buttered, full-sized hotel pan.
3. Season with salt, pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.
4. Add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about three quarters of the cheese are used.
5. Heat the half-and-half to a simmer. Whisk the egg yolks together in a bowl, then gradually add the hot half-and-half.
6. Pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese.
7. Bake uncovered at 350ºF (180ºC) until the potatoes are tender and golden brown, approximately 50-60 minutes.
Yield: 4-5 pounds (1.8-2.2 kg)
butter, as needed
salt and white pepper, to taste
1/4 teaspoon nutmeg
8 ounces gruyère, grated
24 ounces half and half
3 egg yolks
Servings: 18
1. Peel the potatoes and cut into very thin slices.
2. Place a single layer of potatoes in a well-buttered, full-sized hotel pan.
3. Season with salt, pepper and a small amount of nutmeg. Sprinkle on a thin layer of cheese.
4. Add another layer of potatoes, seasonings and cheese and repeat until all the potatoes and about three quarters of the cheese are used.
5. Heat the half-and-half to a simmer. Whisk the egg yolks together in a bowl, then gradually add the hot half-and-half.
6. Pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese.
7. Bake uncovered at 350ºF (180ºC) until the potatoes are tender and golden brown, approximately 50-60 minutes.
Yield: 4-5 pounds (1.8-2.2 kg)
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