Blue Stilton and Candied Red Onion Custard Potato

Ingredients

• 2 oz Idaho potato sliced #1
• ¼ cup Custard for potatoes (see below)
• 2 Tbsp Candied red onions (see below)
• 3 Tbsp Blue stilton cheese
• 1 tsp Garlic
• 1 cup Butter

• 4 cups Heavy cream
• 5 each Whole eggs
• 5 each Egg yolks
• ½ nut nutmeg
• salt and pepper to taste

• 12 each Onions, sliced #3 on slicer
• 3 cups Sugar
• 3 cups Red zinfandel
• ½ bottle Port
• ¼ cup White balsamic

Directions

1. Slice potatoes paper-thin. Squeeze out water and mix with a little custard to coat. Use butter and garlic to grease pot. Layer potatoes, onions, cheese, in that order, repeating until filled (add some custard in between layers and over top layer until potatoes are covered and the custard reaches the rim of the pot). Bake at 300 degrees in a water bath for 30-45 minutes.
2. Custard for Potatoes: Heat cream to scald (do not boil) and set aside. In a mixing bowl, add eggs and egg yolks. Beat until light yellow and frothy. Using a 2 oz ladle, slowly drizzle in hot cream beating constantly until 6 oz of cream have been added. Then pour in remaining cream, beating constantly. Strain through a chinois and reserve for service.
3. Candied Onions: In a sauté pan, sauté onions until they are golden brown. Add both wines and vinegar. Simmer 25 minutes. Add the sugar and let it reduce more until syrupy.