There is enough cheese to feed a small country in this. Just the way we like it.
2 pounds peeled potatoes
1/2 cup Parmesan cheese
1/2 tablespoon salt
2 3/4 tablespoons butter, melted
4 egg yolks
2/3 cup cream cheese
2/3 cup sour cream
2/3 cup heavy cream
1 cup grated Gruyere cheese
1/2 tablespoon ground white pepper
1/8 cup parsley, finely chopped
1/8 cup tarragon, finely chopped
1/8 cup chervil, finely chopped
1/8 cup chives, finely chopped
Preheat oven to 390 degrees. Line an 8-inch springform pan with baking paper.
Peel and grate the potatoes. Place them in a clean dishcloth and squeeze out as much liquid as possible, then place them in a large bowl. Add Parmesan, salt and melted butter and mix to combine.
Transfer the mixture to the cake pan and press into the bottom and sides. Bake for 30 minutes. Allow to cool, then remove from pan.
In a mixing bowl, add the 4 eggs, yolks, cream cheese, heavy cream and sour cream. Stir to combine, then add the Gruyere, white pepper and all the herbs.
Place the mixture inside the potato crust and bake 30 minutes. Serve and enjoy!