Baked Layered Potatoes

3 oz. shallots, minced

6 oz. butter

1 1/2 qts. heavy cream

12 egg yolks

6 lbs. potatoes, peeled, sliced 18-inch thick

salt, black pepper, to taste

1/3 C. grated parmesan cheese

Cook shallots in 3 oz. of butter until softened. Add cream, stir and remove from heat. Whisk in egg yolks; set cream mixture aside.

Toss sliced potatoes in cream mixture; season to taste with salt and pepper. Press potato mixture into greased shallow baking pan. Sprinkle evenly with parmesan cheese. Dot surface with remaining 3 oz. butter pieces. Bake at 350�F until potatoes test tender, about 30 minutes. Serve hot.

Serves 24.