INGREDIENTS:1 lb., 6 oz. Red Bliss or new potatoes 2 Tbsp. butter 1 cup leeks, white part only, minced 2 Tbsp. fresh rosemary, minced 16 large eggs, slightly beaten 1 cup milk 1 cup half-and-half 2 tsp. dry mustard ½ tsp. cayenne pepper 2 tsp. kosher salt 1 tsp. pepper 2 cups Japanese-style (panko) breadcrumbs 2 cups Port-Salut or Cheddar cheese, shreddedGratinee: 2 Tbsp. melted butter 1 cup seasoned Italian bread crumbs ½ cup grated Asiago cheeseTomato Fondue: ½ cup olive oil 1 ¼ cups ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.