Makes 10 servings
21/2 pounds peeled potatoes (starchy potatoes, not redskins; we use Kennebecks but russets work fine)
1/4 pound unsalted butter, room temperature, divided
1/2 cup heavy cream room temperature, divided
3 egg yolks
Salt, to taste
10 to 12 ounces Fat Cat cheese from Birchrun Hills Farm
1. Preheat oven to 450 degrees. Cut potatoes in medium-size chunks, cover with water, and cook over medium-low heat until tender. Drain well, place on a cookie sheet, and bake for 5 to 10 minutes, or until they just stop steaming.
2. In a food processor, put about half the potatoes, half the butter, and half the cream and puree until smooth and season to taste. Scrape into a mixing bowl and repeat with the other half of the potatoes, butter, and cream and scrape that into the mixing bowl. Mix in the egg yolks and refrigerate. This step can easily be done a day ahead.
3. When the potatoes are cool, spread half the mixture in the bottom of a lightly buttered baking dish. Slice all the cheese so it's evenly layered across the potatoes. Put the rest of the potatoes into a pastry bag with a star tip and evenly pipe little peaks until all of the cheese is completely covered. Bake for about 15 minutes, or until the potatoes are golden brown. Allow to sit for at least 5 minutes before serving.
- From Hungry Pigeon chef and co-owner Scott Schroeder