Baked Layered Potatoes

Source: Fresh Starts Restaurant, Flossmoor, IL

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	3 oz. SYSCO Natural shallots, minced

•	6 oz. SYSCO Brand butter

•	1 1/2 qts. SYSCO Imperial heavy cream

•	12 SYSCO Classic egg yolks

•	6 lbs. SYSCO Imperial potatoes, peeled, sliced 18-inch thick

•	SYSCO Imperial salt, black pepper, to taste

•	1/3 cup Arrezzio grated parmesan cheese

Preparation

1.	Cook shallots in 3 oz. of butter until softened. Add cream, stir and remove from heat. Whisk in egg yolks; set cream mixture aside.

2.	Toss sliced potatoes in cream mixture; season to taste with salt and pepper. Press potato mixture into greased shallow baking pan. Sprinkle evenly with parmesan cheese. Dot surface with remaining 3 oz. butter pieces. Bake at 350°F until potatoes test tender, about 30 minutes. Serve hot.