Souffle Potatoes With Custard Royale
4 lb potatoes
2 lb Spanish onions
4 oz butter
1 ds salt
1 ds white pepper,ground
2 cloves garlic,per cocotte
10 6-ounce cocottes
4 whole eggs
8 oz heavy cream
1 ds salt,to taste
1 ds white pepper,to taste
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 sauted 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.
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.
NOTE: Grated Romano of favorite cheese may be added for custom flavor.