Preheat oven to 375 and bring a pot of salted water to boil, adding the baking soda to the water as well. Meanwhile, peel and cut the potatoes into chunks, soaking them for 10 minutes in cold water before adding to the boiling water. Boil until potatoes are very soft throughout, about 20 minutes. Drain very well and let cool.
Crack your 8 eggs into a mixing bowl, add cream, chives, and shallots. Season with salt and pepper, whisk well, set aside.
Once your potatoes are cool enough to handle, mashed them well. Stir in the salt, flour, one egg, and parmesan cheese.
Using your hands, form a ball with the potatoes and place into greased 9” pie dish. Mold the potatoes around the inside of the dish to form the crust. If it seems to think, remove some of the potato and just evenly distribute so crust is about 1/4“thick on bottom. Mine is usually thicker around the sides because it makes for a prettier finished bake.
Brush the crust with one whisked egg. Bake for about 25 minutes at 375 or until potatoes form a lightly stiff layer on the top and begin to brown.
Remove from oven and poor in egg mixture, place back in oven for about 20 to 25 minutes until egg is nicely brown on top and cooked through.
Remove from oven and let rest, you can add herbs to the top before serving.
I like to pair each slice with a fresh green rocket or Bibb lettuce salad simply tossed in olive oil. Sprinkle some of the grated parmesan over the top, drizzle of olive oil and you are good to go!
