- 3 ounces grated Cheddar Cheese
- 3 ounces grated Reggiano Parmesan
- 3 ounces Goat Cheese
- 4 Baking Potatoes
- 1 Sweet Potato
- 2 generous tablespoons Sweet Butter or non-stick spray
- 2 cups Heavy Whipping Cream
- 3 Egg Yolks
- Salt & pepper
- ¼ teaspoon ground Nutmeg
- ½ cup grated Reggiano Parmesan
- Preheat Oven to 275°
- In a sauce pan, heat the cream and add all the cheeses to melt until very smooth.
- In a glass bowl add the egg yolks, nutmeg, salt and pepper to taste.
- Coat the bottom of a baking dish or a cookie sheet with a generous amount of butter, or spray the bottom of the dish with a non-stick spray. Heat the cream. In a glass bowl, mix the eggs, salt and pepper and nutmeg; add the hot cream slowly to temper the eggs.
- Using a mandolin cut the potatoes very very thin (thin enough to be able to almost see through). Line the bottom of the buttered dish with an event layer of the potatoes, top it with a thin and even layer of the cheese custard, top it with another even layer of the potatoes, and pour some of the cream mixture to barely cover. Build the dish with sweet potatoes in the middle and fill the entire dish with as many layers as it will take. Before placing in the oven be sure to press down the potatoes, so that the top is very wet with the cream. Top with an even and thin layer of the parmesan.
- Bake for at least 1 ½ to 2 hours, or until a you can insert a knife in the center and feel that the potatoes are cooked all the way through. At this point you can let them rest for about 2 hours and let them cool at room temperature. Refrigerate them for at least 4 to 5 hours or better yet overnight. Just be sure to cut them in the portion size you would like to serve them before you reheat them in a preheat oven at 275˚F for about 15 to 20 minutes until internal temperature is 145˚F.
Note: Makes 8 to 10 Servings (1/4 size cookie sheet approximately 8 ½” X 12”)