5 lbs potatoes, peeled and sliced
2 cups whipping cream
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp pepper
6 eggs, lightly beaten
3 1/2 cups shredded Parmesan cheese, divided
Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt, and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender.
Remove from the heat; stir in eggs and 2 3/4 cups of cheese. Pour into a greased 13 x 9″ baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.
Yield: 12-16 servings