1 cup breadcrumbs homemade soft toasted (; see Note)
3 tablespoons butter
6 tablespoons butter
4 egg yolks lightly beaten
0.5 cup flour all-purpose
2 cups milk
0.3 teaspoon nutmeg freshly grated
1 large onion chopped
0.5 cup freshly parmesan cheese shredded
0.5 teaspoon pepper freshly ground
1 teaspoon salt
10 servings garnish: thyme fresh
Equipment
food processor
frying pan
sauce pan
oven
whisk
potato masher
springform pan
Directions
Cook potato in boiling salted water to cover 25 minutes or until tender; drain well. Return potato to pan; mash with a potato masher.
Melt 6 tablespoons butter in a heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking constantly, until sauce is thickened and bubbly.
Remove from heat; cool.
Melt 3 tablespoons butter in a large skillet over medium heat; add onion, and saut 10 minutes or until tender and browned.
Stir together mashed potato, onion, white sauce, beaten egg yolks, and next 4 ingredients. Mash with potato masher until smooth.
Butter a 9" x 3" springform pan.
Add 1/2 cup breadcrumbs, tilting to coat bottom and sides of pan. Freeze 1 minute to set crumbs. Spoon potato filling into pan. Top with remaining 1/2 cup breadcrumbs.
Bake, uncovered, at 400 for 50 minutes or until set. Cool 15 minutes before removing sides of pan.
Garnish, if desired.
Serve warm.
Note: Make fresh breadcrumbs easily by tearing a few pieces from a French baguette. Pulse bread in a food processor or mini chopper until you get coarse crumbs.
