A Recipe for Potato Custard
In reading our Judge Darsey’s church history, we learned that Mrs. Griffin brought church workers a chicken pie and potato custard for “dinner” (lunch) while they were working to build the church in 1872. Hmmm, we thought: What is potato custard? A little hunting on the Internet turned up this rather fancy version by a chef in Arizona. Take a look!
Chef Eric Finney’s Yukon Gold Custard Potatoes
4 pounds of Yukon Gold potatoes
1 quart of heavy cream
1 pint whole eggs (about 8 eggs)
15 garlic cloves, roasted until soft and pureed smooth
Salt and pepper to taste
- Preheat oven to 325-degrees and spray a medium casserole dish with cooking spray. Line dish with parchment paper and spray again.
- Peel and slide potatoes as thinly as possible. Cover with water and set aside.
- Combine cream, eggs, garlic paste and seasonings in the blender.
- Pat potatoes dry and line the bottom of the casserole dish with them. Spoon an even layer of custard over the potatoes. Continue to layer potatoes and custard up to the top of the dish.
- Cover with foil and bake for about an hour or until potatoes are cooked through. A knife inserted into the center should feel like going into warm butter.
