4 or 5 potatoes, peeled and sliced thin with mandolin 1 half cup milk 2 cups heavy cream 6 egg yolks Salt and pepper to taste Parmesan cheese
Peel and slice potatoes and set aside. In a pot, scald milk and half of the cream. Beat egg yolks in a mixing bowl. Add remaining cream and beat well. Gradually stir the hot cream mixture into the yolk mixture. Season with salt and pepper. Lime sliced potatoes in generously buttered ramekin dishes. Pour cream mixture on potatoes bake in a three hundred fifty degree oven for forty five minutes. Sprinkle top with Parmesan cheese and put under broiler until lightly brown.