Greenbrier’s Potatoes (For a Crowd)

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

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Filed under Casserole, Cheese, Christmas, Comfort Food, Potatoes, Thanksgiving

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