1 c. minced celery
2 tbsp. butter, melted
1/4 c. minced shallots
2 lbs. potatoes, peeled & quartered
1/2 c. half & half
1 tbsp. butter
1/4 tsp. salt
1/8 tsp. pepper
3 egg yolks, beaten
1/2 c. grated Parmesan cheese
Celery leaves (opt.)

Saute celery in 2 tablespoons butter until crisp-tender, add shallots and saute 2 minutes. Set aside.

Cook potatoes in boiling, salted water 15 minutes or until tender; drain and mash. Combine half and half and 1 tablespoon of butter in a saucepan; heat until butter melts, stirring occasionally. Gradually stir into mashed potatoes; add salt and pepper. Gradually stir about 1 cup potatoes into egg yolks, add to remaining potatoes. Stir in celery mixture and Parmesan cheese.

Spoon potato mixture into 5 lightly greased 6 ounce custard cups. Set custard cups in a 13 x 9 x 2 inch pan; pour hot water to a depth of 1 inch into pan. Bake at 450 degrees for 30 minutes or until knife inserted in center comes out clean. Unmold onto a serving platter. Garnish with celery leaves, if desired. Yield: 5 servings.