One steamy night, scalloped potatoes met quiche . . .
Cheese and Potato Crust-Free Tart
Inspired by and adapted loosely from Smitten Kitchen
1 lb. small Potatoes, scrubbed and cut into 1/4-inch slices
1 C. Heavy Cream
1 Egg Yolk
1/4 lb. Jalapeno Cheese, chopped into cubes (about 3/4 cup)
1 T. Rosemary, finely chopped
Preheat oven to 350 degrees. In a medium saucepan, cover potato slices with water by two inches. Simmer, uncovered, until tender, about 10 minutes. Drain. If the potatoes don’t seem very dry, pat them dry with towels.
Arrange potato slices, overlapping slightly, in concentric circles around the pan. Sprinkle cheese over potatoes. Whisk cream and egg yolk together and pour into pan, then sprinkle with herbs of your choice and salt.
Bake until bubbling and golden brown, about 40 minutes, then broil for about 5 minutes or until top is nice and brown. Serve warm or cold.