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!

  The french fry is one of Americas favorite foods, but how can you make great french fries at home?  To read more about the interesting history of the potato

http://www.stim.com/Stim-x/9.2/fries/fries-09.2.html

The Critical steps in making french fries.

1. Buy high quality potatoes.  Russet and Yukon gold are commonly used.
2. Buy potatoes in advance.  Potaoes stored below 45 degrees convert stach into sugar.  Give them several days in your home above 50 degrees to allow sugar to convert to starch.  ( increasing starch content reduces moisture )
3. Peel and cut your fries and store in water at room temperature overnight.  ( starch swells as it absorbs water…this is how we get the creamy center that we want)
4. Dry potoes the best you can with a towel and we are going pre-cook them at 325 degrees.  The time required is going to depend on the thickness of your fries.  Shoestring you can probably skip this step, regular cut probably 3-4 minutes, thick cut longer.  The idea is to drive off some of the moisture before the final fry.  Remove and drain on a rack or paper towels.
5. Finally fry at 365-375 degrees until crispy and brown.  I always recommend salting them immediately after removing from the oil.

There are many different ways to fry them, dutch oven, counter top fryer, etc.  Always keep in mind the amount of oil in relation to the fries, as adding anything to hot oil will lower its temperature.  If it gets to low the fries will come out greasy, so use a larger amount of oil or cook potatoes in small batches.  There are many types of oil/lard you can use I recommend using any type suitable for frying that suits your taste.

  I hope you find this informative and keep in mind many of these same principles apply equally well to making POTATO CHIPS!