• 20servings

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Nutrition Info . . .

VitaminsB3, H, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 cup fresh or frozen thawed corn kernels

  3. 3 large shallots, minced

  4. 6 large eggs

  5. 4 1/2 cups half and half 1/4 cup grated parmesan

  6. 2 tbsp. dried marjoram

  7. 2 tsp. salt

  8. 2 tsp. pepper

  9. pinch ground nutmeg

  10. 3 1/2 pounds russet potatoes, peeled and thinly sliced

  11. 3 1/2 pounds sweet potatoes, peeled and thinly sliced

  12. chopped chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Puree corn in a blender or food processor. Add shallots, eggs, half and half, parmesan and marjoram. Blend well. Transfer mixture to a large bowl and whisk in salt, pepper and nutmeg. Coat a large casserole or baking pan with cooking spray. Layer potatoes in alternating layers with a small amount of the corn mixture spread between each. Top over all with corn mixture. Spray the outside of another large casserole or baking pan and place on top of the potatoes to weight down but not heavy enough to make the corn mixture overflow. Bake about 75 minutes until potatoes are tender. garnish with chopped chives.


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