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Cheesy Potato Casserole
Ingredients
  • 3 pounds russet potatoes, peeled and cut into 1-inch pieces (about 9 small potatoes)
  • 1 tablespoon plus 2 tsp. kosher salt, divided
  • 6 large egg yolks, at room temperature
  • 1 cup heavy cream, at room temperature
  • ¼ cup unsalted butter, melted
  • 8 ounces white Cheddar cheese, shredded (about 2 cups)
  • 2 ounces Parmesan cheese, grated (about 1⁄2 cup)
  • ½ teaspoon ground white pepper
Steps
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