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For the potato dill frittata:
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Set oven rack nearest to the broiler. Preheat the broiler.
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Let medium skillet (with oven safe handle) heat over medium high heat for about 5 minutes.
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In a bowl, whisk together eggs and heavy cream, set aside.
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Add butter to the skillet and bring to simmer. Add in sliced potatoes and shallots. Fry potatoes until they start to turn golden brown. Then add in egg/cream mixture. Things will happen quickly; shake the skillet to ensure the eggs don't completely stick to the bottom. Run your spatula around the edge of the frittata to make sure it doesn't stick. Sprinkle dill onto the top of frittata.
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Let the edge set in the skillet for about 2-3 minutes. Immediately transfer to oven under the broiler. Let cook until the frittata starts to turn golden brown on top. Remove from broiler and slice and serve while warm. Top with Vermont white cheddar hollandaise and additional dill.
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For the Vermont white cheddar hollandaise:
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In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside.
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In small saucepan melt butter. Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in. Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat, continue to whisk the hollandaise sauce until warmed through and thickened. In the last minute, whisk in the white cheddar cheese and whisk until melted through. Season with salt and pepper if desired. Serve immediately.
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Frittata recipe adapted from Darigold and hollandaise recipe adapted from How Sweet Eats Parmesan Hollandaise.
