© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Madeleine
1 pound potatoes, peeled
½ cup butter
1 cup grated cheese
1 cup heavy cream
Cut the potatoes into very thin rounds. In a saucepan melt the butter and sauté the potatoes, stirring occasionally so the potatoes do not stick. Season with salt and pepper.
When the potatoes are soft transfer them to a 9 inch baking dish. Sprinkle with cheese. Break the eggs evenly over the potatoes and cheese. Cover with the cream. Bake at 425°F. until the egg whites have set but the yolks are soft.