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Le Mont's Dauphinoise Potatoes

The chefs at Le Mont make this in huge amounts. It works well at home and is perfect with ham.

6 Idaho potatoes, peeled
1 quart heavy cream
8 whole eggs
1/2 cup chicken stock
2/3 cup freshly grated Parmesan cheese
2 tablespoons fresh chopped parsley
4 tablespoons whole butter
Salt and black pepper to taste

Slice potatoes thin on a slicer or mandolin -- approximately 1/8 inch thick. Mix heavy cream, eggs and chicken stock together and strain. Take 4 tablespoons of butter and rub on the sides and bottom of a 3-by-5-inch pan.

Place a layer of potatoes overlapping with a dash of salt, pepper, some of the Parmesan cheese and parsley. Cover the first layer with egg, cream and chicken stock mixture. Repeat the process with additional layers until you have reached the top of the pan. Cover with aluminum foil and bake at 325 degrees for 1 hour 40 minutes.

Remove from oven, uncover and cool. Once cool, loosen edges with a butter knife, turn upside down and gently remove potatoes from pan, cut into desired shapes (such as triangles or squares), place on sheet tray and reheat at 325 degrees until hot. Serves 4.

Adapted from executive chef Robert Vargo, the Le Mont Restaurant

Thursday, April 19, 2001



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