This a simple delicous recipe that requires few ingredients, but does require some skill. As with most simple recipes seasoning with salt and white pepper makes a huge difference in making it awesome!

• 5-6 Idaho Potatoes
• 4 eggs
• 2 cups Milk
• 2 cups Cream
• 1/2-1 lbs. Gruyere Cheese

This recipe is enough for a 9×13 baking pan.  It may be adjusted (keeping the ratio of 1 egg to 1 cup liquid).

First butter your baking pan.  I like to rub it on using garlic.  Potatoes change color fast so I make the custard next.  Whisk together eggs, milk and cream.  Season the custard with a LOT of salt and white pepper, some might be reluctant but I taste the raw custard.  It’s ok if it is some what over seasoned because I don’t season the potatoes.

Next peel and slice the potatoes, they should be sliced just thin enough that you can just see your finger through the sliced potato.  Layer potatoes in pan covering with custard as you go.  When the pan is full press the potatoes down in the custard and cover with shreded Gruyere cheese.  I like to use a lot!

Bake your potatoes in 350 degree oven.  Check every 15 minutes or so until the top is good and brown.  They will take at least an hour so when the top is good and brown cover the pan with foil that has been sprayed  with non-stick spray.  This will prevent them from becoming to brown.

After an hour check potatoes by inserting a pairing through them, the potatoes should be soft and cooked.  If they feel to firm, keep baking a little longer.

Remove from oven and allow to rest at least 20 min before cutting.

I am considering trying this recipe using frozen shredded hash brown potatoes.  Not having to peel and slice potatoes would make this a much simpler recipe for the at home Chef.  My main concern  is extra water from the frozen water crystals breaking the custard.  I am sure if I thaw and dry them they will work?  Hopefully with out changing color.  I’ll let you know when I try it!

After many years in the Restaurant Biz. I have many thoughts on what not to do!

The first most important thing to know is that it is a very unique and (not neccesarily profitable business). You buy and store raw product on site, manufacture it ( prepare it ), serve it, and receive imediate feedback!

The biggest mistake that you can make is getting in with fixed costs that are to high ( primarily rent or mortgage). I refer to the old 80/20 rule. 80% of your business will come from the first 20% of effort. Simply by opening your doors and trying to do things right! However, for example if you have 100,000 people living within a 20 mile radius. Your potential “pool” of customers is limited. Drawing in more customers from further away to pay your bills is difficult.

The next way to kill your business is employee relations. In some businesses employees are considered ” Intellectual assets”. You need to be caring and flexiable…everyone has their own needs, problems and desires. To many owners think that employees need to be simpathetic and responsive to their problems and needs, but completely disregard the employees? People will say ” screw you!” to such an attitude. All of us would rather work for someone who respects us, do you really respect someone who doesn’t respect you?

Rule number 3 is tied to the first two. This businesses is hard and takes a lot of hard work and long hours. After a while owners want to step back and live a little more. So if you have paid attention to the first two you are in a position to have quality employees who can run you operation. If not, then you have a slowly dying business.

Lastly delievering a poor product or service…which is the most desasterous of them all, because it shows you do not care anymore! Most owners who care know that the customer is ” King ” and care most about that! Lose that and you lose everything!

• 1 Cup Shortening
• 1 Cup White sugar
• 1 Cup Brown sugar
• 1 Cup Peanut Butter
• 2 Eggs (beaten)
• 2 tsp Bakimg soda
• 2 1/2-3 cups Flour
• 1/4 teaspoon salt

  Cream together shortening and sugars.  Add Peanut butter and beaten eggs.  Them mix in Flour, Baking soda, and salt.  Refrigerate at least one hour.  Roll into balls and place on cookie sheet and flatten with a fork.  Bake at 325 degrees 10-12 minutes or until done.

  Easy Christmas cookie?  Not sure if you can technically call them a cookie, but a delicous holiday treat!

• 1 Cup Graham cracker crumbs
• 1 Cup chopped Pecans
• 1 Cup Powdered sugar ( plus some extra to roll them in)
• 2 TBSP Cocoa powder
• 1 TBSP melted butter
• 1/4 cup Maker’s Mark Bourbon

Combine all ingredients together in a bowl and mix well.  You should be able to form into a ball, if to dry add a little more Bourbon.  If to wet add some more sugar and graham cracker crumbs.  Roll finished balls in powdered ugar and Enjoy!

An excellant sauce for Sweet and Sour Pork or Chicken!