Preparation:
Cut the potatoes into very thin rounds. In a saucepan milt the butter and
saute the potatoes, stirring occasionally so the potatoes do not stick.
Season with salt and pepper. When the potatoes are soft transfer them to a
9
inch baking dish. Sprinkle with cheese. Break the eggs evenly over the
potatoes and cheese. Cover with the cream. Bake at 425 F. until the egg
whites have set but the yolks are soft. |
