Favorite Recipes with The Rogue Chef Dauphinoise Potatoes Yield: 6 servings Time: 2.5 hours
Ingredients: 2 pounds Golden Potatoes, thinly sliced (use Mandolin)
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cream •
Add ¼ C Manchego Cheese evenly
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Repeat the process, layering the potatoes, pouring cream mixture, adding
2 ½ C Heavy Cream
salt & pepper, and putting Manchego
2 T Butter
Cheese over each layer until all the potatoes and/or cream are used
7 Sprigs of Fresh Thyme 4 Garlic Cloves, smashed 2 tsp Salt 2 tsp Pepper
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Preheat oven to 325°F
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In a saucepan, combine heavy cream, gar-
Bake for 1 hour without the last layer of Manchego Cheese
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Let cool, cover, and refrigerate overnight
1 C Manchego Cheese, grated
Instructions:
Sprinkle salt and pepper over the
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Preheat oven to 375°F
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Sprinkle the remaining Manchego Cheese over the top
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Bake until golden brown
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Let sit for about 10 minutes before cut-
lic, thyme, and butter •
Heat mixture over medium-to-low heat until
ting into squares and serving
it begins to simmer •
Let simmer for 30-40 minutes (Thyme leaves will fall off; remove sprigs)
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Use an immersion blender to combine garlic smoothly into the cream
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In a 6 x 9 pan, arrange a layer of sliced potatoes in the baking dish, slightly overlapping them
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Pour a portion of the cream mixture over the potatoes, coating the potatoes
38 - Lost on the Lake
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Go Rogue by steeping jalapenos in the cream.
Don’t want to make this yourself? Hire Chef Jeff, The Rogue Chef, in Branson, Missouri. He will make the perfect meal for you. www.TheRogueChefBranson.com