Wisconsin
Dauphinoise Potato
Yield: approx. 5-6 servings
Ingredients:
4-5 medium potatoes (Yukon gold)
1 Ib white cheddar cheese (shredded)
1 quart half & half
5 egg yolks
2 Tbsp chopped fresh thyme
Method: Slice potatoes extremely thin using a mandolin or slice paper thin with a chef knife Layer potatoes with shredded cheese in between in a small bread loaf pan or small bakeable vessel. Heat the half & half until scolded. Add thyme & pinch of salt & pepper to taste. Mix the egg yolks in a mixing bowl and slowly pour the heated cream into the egg mixture until a custard. Pour over potatoes and bake 350 for approx. 25 minutes or until fully cooked. Cool, remove from the pan and cut to desired shape. Heat pieces on a sheet pan or 9×11 casserole dish