Organic Potato-Mustard Green Dauphinoise

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Organic Potato-Mustard Green Dauphinoise

1/2 lb Manchego Cheese, shredded

3 cup Heavy Cream

1/2 tbsp Garlic, minced

1 tbsp Shallots, minced

5 lb Organic Red Bliss Potatoes, sliced 1/8” thick

1/2 bu Mustard Greens, roughly chopped

Salt and Pepper to taste

 

 

 

 

In a medium sized sauce pot sweat off the garlic and shallots and add

in the cream. Allow the cream to reduce by half and remove from the

heat.

In salted boiling water cook the mustard greens for about five minutes

and shock them in salted ice water once they are cooked. When the

mustard greens are cool remove them from the ice water and allow them

to dry off.

In a square oven proof casserole pan, spray the sides and bottom with

pan spray.

Neatly place one layer of potatoes on the bottom of them pan being

sure to cover the entire bottom leaving no hole.

Sprinkle some of the cheese over the potatoes and some of the mustard

greens over the cheese.

Season it with salt and pepper and carefully ladle some of the cream

on top of the layer of dauphinoise.

Repeat this process three times.

For the top just do a layer of potato and cheese and ladle enough

cream over the top so that when you press down on it with a flat hand

the cream will come up about half way on you fingers.

Cover the dauphinoise with aluminum foil and bake it at 350 degrees

for about 1 1/2 hours or until there is little to no resistance when a

knife is pushed down into it.

Allow the dauphinoise to cool uncovered in the refrigerator until it

is completely cooled.

Using a circle cutter cut the desired size of dauphinoise and reheat

it in the oven uncovered until the top browns and it is hot all the

way through.

 

Serves 4

 

Source: Las Canarias Restaurant, San Antonio

Formatted by Chupa Babi in MC: 10.27.06

 

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