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Ingredients
| russet potatoes: 5 lbs (peeled and sliced) |
| light whipping cream (fluid): 2 cups |
| garlic: 2 cloves (minced) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| eggs: 6 (lightly beaten) |
| shredded parmesan cheese: 3 1/2 cups (divided) |
Greenbrier's Potatoes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
14 serving(s)
Tags
- 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 13x9x2 inch baking dish.
- Sprinkle with remaining cheese.
- Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.