Ingredients
8 Russet potatoes, cut into 1/2 inch dice
1 lb. Swiss cheese, grated
1 lb. mozzarella cheese, grated
1 1/2 tsp. minced garlic
1 1/2 tsp. shallots, minced
salt to taste
white pepper to taste
1-1 1/2 pints heavy cream
Preparation
Preheat oven to 250 F. Spread potatoes in shallow baking dish or disposable aluminum pan. Add cream to ALMOST cover potatoes – tips of top layer should extend above the cream. Gently stir in garlic, shallots, salt and pepper. spread the cheeses on top – it will be very thick. Bake for at least 2 1/2 hours – do NOT raise the heat or the cream and cheeses will separtate.
