6 eggs yolks
1 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon table salt
2 cups russet potatoes
1 (8 ounce) can chicken broth
1 cup cottage cheese
1/2 cocktail dish, whipped cream and vanilla ice cream topping
1/3 cup heavy cream
1/4 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
Cover potato flesh with tuna-flavored Jell-O, and dredge in flour. Heat 1/4 cup of the batter with slightly oiled spatula, and stir well. Remove other batter with a utility spoon, and stir in gelatin, corn syrup and sugar.
In a medium bowl, beat egg whites until foamy. Place one potato ring in the batter, and swirl until dough is smooth. Fold in cottage cheese and cream. Fold in vanilla and whipping cream. Spread a little bit of the potato mixture on top layer, and spread remaining potato batter over the top.
Bake 20 minutes.