A unique spin on a classic dish
Prep Time:
15 minutes
Cook Time:
1 hour, 10 minutes
Servings:
Ingredients
  • 1 teaspoon minced garlic
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/2 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup heavy cream
  • 1 teaspoon chicken base, such as better than bouillon
  • salt and freshly ground black pepper, to taste
  • 4 cup shredded potato, about 4 medium potatoes
  • 1 small baguette, sliced 1/8-inch thick
  • 1/4 cup grated parmesan
  • oil for pan
Directions
  1. Step 1: Oil an 11-by-7-inch pan; set aside. Preheat oven to 350 F.
  2. Step 2: Using a large bowl, combine 1 teaspoon minced garlic, 2 large eggs, 1 large egg yolk, 1 1/2 ounces softened cream cheese, 1/2 cup mayonnaise, 1/2 cup heavy cream and 1 teaspoon chicken base. Season with salt and pepper, to taste. Mix thoroughly until everything is incorporated and there are no lumps of cream cheese, set aside.
  3. Step 3: Evenly spread 2 cups of shredded potatoes into prepared pan. Place a single layer of sliced baguette on top of potatoes making sure to completely cover. Sprinkle 1/8 cup grated Parmesan cheese evenly over bread.
  4. Step 4: Spread the remaining potatoes evenly over cheese and bread. Pour the garlic-egg custard mixture over the top of potatoes. Sprinkle with remaining 1/8 cup grated Parmesan cheese.
  5. Step 5: Cover with foil and place pan inside a larger, deeper pan. Add enough water to the bottom pan so that the water level reaches halfway up the pan of potatoes.
  6. Step 6: Bake for 1 hour. Remove foil and continue to cook until browned on top, about 10 minutes.