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Add a photoServings: 10
Ingredients
- 4 lb Potatoes
- 2 lb Spanish onions
- 4 ounce Butter
- 1 dsh Salt
- 1 dsh White pepper -- grnd
- 2 x Cloves garlic -- per
- Â Â Cocotte
- 10 x 6-oz
- 4 whl Large eggs
- 8 ounce Heavy cream
- 1 dsh Salt -- to taste
- 1 dsh White pepper -- to taste
- Â Â Cocottes
Directions
- Preheat oven to 325 degrees.
- STEP ONE: Preparing the Potatoes- Sweat the onions in melted butter till slightly browned. Peel and wash potatoes, slice thinly in the shape of the cocotte (a small c.-shaped baking dish). Rub cocotte with whole butter and garlic clove. Alternate layers of potato and sauteed onions, seasoning each one till cocotte is full.
- STEP TWO: Preparing the Custard Royale- Combine 4 Large eggs, 8 ounces heavy cream, salt, and white pepper and pour over cocottes, pressing gently on potatoes to remove any air which may be trapped.
- STEP THREE: Bake in preheated oven at 325 degrees F for approximately 45 min or possibly till potatoes are tender and custard is set. Let sit 5 min before removing from cocotte.
- CHEF'S NOTE: Grated Romano cheese may be added for additional flavor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 271g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 174 | 54% |
| Total Fat 19.75g | 25% |
| Saturated Fat 11.73g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 144mg | 6% |
| Potassium 738mg | 21% |
| Total Carbs 32.2g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.71g | 3% |
| Protein 6.69g | 11% |
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