mille-feuille potatoes.

Thanks to my latest investment - a proper cheese grater - the last of my cheeses are gone! Yessss!  (And I always thought cheese-grating was such a painful task.  Who knew I would have the grating party of my life…?)

So I like how this looks kind of fancypants, when it really isn’t at all - the hollandaise I slathered on adds a nice sloppy touch.  Yum.

MILLE-FEUILLE CURRIED POTATOES.

Ingredients: (4 Servings)

2 russet potatoes, thinly sliced
4 eggs
½ cup half and half
1 tsp curry powder
1 tsp garam marsala
1 tsp ground turmeric
1 tsp cumin
2 cups shredded cheese of your choice

Bake Time: 1 hr, 300F

Lay sliced potatoes across an oven-safe dish. Sprinkle with cheese, and add another layer of potatoes - repeat. In a bowl, whisk the eggs, cream, curry powder, garam marsala, turmeric, and cumin. Pour this mixture over the layers of potatoes; shake dish to make sure it seeps to the bottom. Sprinkle cheese generously over the top layer, cover dish with foil, and bake for about an hour at 300F. Broil to finish.

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