1Drain potatoes and place in Dutch oven casserole. Add broth, cover pan and
simmer potatoes until tender. Allow to cool for 20 minutes. Beat together eggs
and cream until blended. In large bowl, mix all ingredient until nicely mixed.
Place mixture into greased 9 x 13 inch porcelain baker and sprinkle top with
additional 1 T. grated Parmesan. optional, but nice. Bake at 350 for about 45 to
50 minutes or until custard is set and top is browned. Serves 8
Source: Renny Darling