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Garlic Potato Terrine
A Chef Richard Chamberlain favorite. |
Prep: 10 minutes
Cook: 45 minutes
Servings: Serves 6
| 3 |
lbs. potatoes, peeled and thinly sliced |
| 1 |
shallot, finely minced |
| 2 |
cloves garlic, finely minced |
| 1-1/2 |
tsp. salt |
| 1/8 |
tsp. white pepper |
| 3 |
cups cream |
| 6 |
eggs |
| 1 |
cup parmesan cheese |
| 1 |
Tbsp. butter |
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Preheat oven to 350°F. |
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In mixing bowl combine shallots, garlic, salt, white pepper, cream, eggs, and parmesan. |
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Butter 9 x 12-inch casserole dish. Alternate layering potatoes and pouring cream mixture until the dish is full. Place in oven for 45 minutes. |
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Remove and cool. Cut into 2 x 2-inch squares. When ready to serve, place on sheet pan in oven at 375°F until hot and brown. Serve. |
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