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Companion Bakehouse and Cafe

Yield: 6 servings.

3 tablespoons butter, plus more to >prepare pan>

2/3 cup all-purpose flour>

1 cup whole milk>

1 1/4 cups heavy cream>

2 1/4 ounces grated Gruyere cheese >(about 1 cup shredded)>

1 tablespoon plus 1 teaspoon grainy >Dijon mustard>

1 1/8 teaspoons salt>

1/4 teaspoon ground red (cayenne) >pepper>

1/8 teaspoon ground white pepper>

7 large eggs>

1 baked potato, cooled, peeled and >cut into bite-size chunks, >optional>

Toppings of your choice, such as 6 >slices cooked bacon (see testers' >note)>

4 ounces shredded cheese, such as >Cheddar (see testers' note)>

Preheat the oven to 350 degrees. Butter a 7-by-10-inch baking dish that is at least 2 inches deep.

In a skillet over medium-high heat, melt butter; whisk in flour and cook just until flour is golden. Whisk in milk and cream; cook until mixture is as thick as a milk shake, about 8 minutes, whisking constantly. Whisk in Gruyere, mustard, salt, cayenne and white pepper. Remove from heat.

Break eggs into a large bowl; whisk until well blended. Gradually whisk milk mixture into eggs.

Pour egg mixture into baking dish; add potato chunks. Bake 30 minutes. Reduce oven temperature to 325 degrees. Arrange toppings and cheese over egg mixture; bake 15 minutes or until cheese has melted and edges of casserole begin to brown. Let cool 5 minutes before serving.

PER SERVING:> 581 calories; 47g fat (73 percent calories from fat); 26g saturated fat; 419mg cholesterol; 24.5g protein; 15g carbohydrate; 3g sugar; 0.5g fiber; 959mg sodium; 442mg calcium; 275mg potassium.

Testers' note: We used ham with shredded Italian four-cheese blend in >one test and crabmeat with shredded Cheddar in another.>