Beach House Pompano’s Parmesan au gratin potatoes

Adapted from Beach House Pompano. The restaurant bakes this recipe in a third hotel pan, a rectangular stainless steel pan roughly 12 by 7 inches. Use a large casserole or baking dish as close to this size as possible.

1 teaspoon minced garlic

2 large eggs

1 large egg yolk

1 ½ ounces cream cheese, softened

½ cup mayonnaise

½ cup heavy cream

1 teaspoon chicken base, such as Better Than Bouillon

Salt and freshly ground black pepper, to taste 4 cups shredded potato, about 4 medium potatoes 1 small baguette, sliced

1/8-inch think

¼ cup grated Parmesan

Oil for pan

1. Oil an 11 by 7 inch pan, set aside. Heat oven to 350 degrees F. Using a large bowl, combine garlic, eggs, yolk, cream cheese, mayonnaise, heavy cream and chicken base. Season with salt and pepper, to taste. Mix thoroughly until everything is incorporated and there are no lumps of cream cheese, set aside.

2. Evenly spread 2 cups of potatoes into prepared pan. Place a single layer of sliced baguette on top of potatoes making sure to completely cover. Sprinkle half of the Parmesan cheese evenly over bread.

3. Spread the remaining potatoes evenly over cheese and bread. Pour the garlic-egg custard mixture over the top of potatoes. Sprinkle with remaining grated Parmesan cheese.

4. Cover with foil and place pan inside a larger, deeper pan. Add enough water to the bottom pan so that the water level reaches halfway up the pan of potatoes. Bake for 1 hour. Remove foil and continue to cook until browned on top, about 10 minutes.

Makes 8 servings

Nutrition information per serving: 187 calories, 22% calories from fat, 5g fat, 2g saturated fat, 78mg cholesterol, 30g carbohydrates, 2g total sugar, 0g added sugar, 6g protein, 257mg sodium, 2g fiber