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FareShare Gazette -- January 2007 Recipes

FareShare Gazette -- January 2007 Recipes comes together with Manchego Cheese Shredded, Heavy Cream, Garlic Minced, and Organic Red Bliss Potatoes. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 3 cup
• 1/2 tbsp
• 5 lb

Method (preview)

1. 1

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

2. 2

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

3. 3

   In salted boiling water cook the mustard greens for about five minutes and shock them in salted ice water once they are cooked.

4. 4

   When the mustard greens are cool remove them from the ice water and allow them to dry off.

5. 5

   Neatly place one layer of potatoes on the bottom of the pan being sure to cover the entire bottom leaving no hole.

6. 6

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

7. 7

   Season it with salt and pepper and carefully ladle some of the cream on top of the layer of dauphinoise.

8. 8

   Repeat this process three times.

9. 9

   Cover the dauphinoise with aluminum foil and bake it at 350 degrees F. for about 1 1/2 hours or until there is little to no resistance when a knife is pushed down into it.

10. 10

    Allow the dauphinoise to cool uncovered in the refrigerator until it is completely cooled.