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["DISHES & UTENSILS:", "Baking Dish: Standard 10x8x2.5 or larger - Deeper the better. Disposable Aluminum pans are fine (*see cookie sheet).", "2 Large Bowls:", "One for the sliced Potatoes.", "One for mixing all other ingredients.", "Cookie Sheet:", "-Optional- Large enough to place under baking dish to catch spills.", "*Recommended for support if you are using a disposable aluminum pan because they tend to flex and bend while you are putting them in & out of the oven.", "Potato peeler or paring knife.", "Potato slicer or paring Knife: Potatoes must be sliced thinly. Many hand held cheese graters and some food processors slice them too thick. Test what you have out to see what works. I slice them by hand with a paring knife.", "Colander / Strainer: To drain sliced potatoes.", "Aluminum Foil.", "Whisk or Fork: To hand beat eggs.", "", "", "PREPARATION:", "1. Preheat oven to 350u00b0.", "2. Peal then thinly slice potatoes (see note re potato slicer above).", "3. Rinse potatoes 3 times to remove all starch", "- Fill bowl with sliced Potatoes and cold water", "- let sit a minute - drain in colander - repeat 2 more times - then set aside.", "4. In large bowl, beat eggs.", "5. Add Heavy Cream, Whole Milk, Parmesan Cheese, Salt & Pepper to eggs.", "Slightly beat.", "Add any optional ingredients and mix.", "6. Cover bottom of baking dish with a thin layer of potatoes.", "Spoon in a layer of egg/other ingredients mixture.", "Continue to alternate layers of potatoes & egg/other ingredients.", "Leave 1/8 inch at the top for mixture to rise slightly while cooking.", "Gently press down on mixture to settle everything.", "7. With aluminum foil, cover tightly but with a little tenting so mixture does not stick to it when it rises.", "8. Bake for 11/2 hrs - then remove foil - Place back in oven for 1/2 hour to lightly brown.", "9. Take out of oven & Cool at least 1 hour so any excess liquid can be absorbed."]
