Veal shoulder roast with potatoes dauphinoise

 

Potatoes dauphinoise

Prep Time10 mins
Cook Time44 mins
Course: Side Dish
Cuisine: French
Servings: 4 people

Ingredients

  • 2 Lbs Yukon gold potatoes Peeled and sliced 1/4" thick
  • 5 Cups Milk
  • 3 Cloves Garlic Use garlic press
  • 1/2 Each Medium onion Grated on fine grater drain excess water
  • 1 1/4 Cup Sour cream
  • 1 Cup Half and half
  • 3/4 Cup Cheddar or Gruyere cheese Shredded
  • 1 Tsp Black pepper
  • 1/2 Tsp Salt

Instructions

  • Pre heat oven to 350 degrees
  • Bring milk with onion, garlic and sliced potatoes to a simmer
  • Simmer 15 minutes or until potatoes are just tender you do not want them falling apart
  • Drain milk some of the garlic and onion will drain off which is ok
  • Add sour cream and half and half and simmer 5 more minutes
  • Pour mixture into baking dish and top with shredded cheese
  • Bake at 350 degrees for 25 minutes

I found a $12 Veal roast at Wegmans and had to figure out way to make it.  The result was excellent! Potatoes dauphinoise is also something I have alway made from a box Au Gratin. But it was so easy never again from a box.

Veal shoulder roast

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 2 people

Equipment

  • Probe thermometer

Ingredients

  • 1 Each Veal shoulder roast 24 ounces
  • 1 Each Carrot Diced
  • 1 Each Medium onion Diced
  • 2 Each Rosemay sprig
  • 2 Each Garlic clove Rough chopped
  • 2 Each Celery stalk Rough chopped
  • 2 Each Celery leaf sprig
  • 1 Tbls Pepper
  • 1 Tbls Salt
  • 2 Tbls Olive oil

Instructions

  • Pre heat oven to 325 degrees
  • Pat veal dry then salt and pepper all sides
  • Heat dutch oven and add olive oil
  • Sear veal on all sides
  • Add all other ingredients to dutch oven
  • Put probe thermometer into veal
  • Cover and place in oven
  • Remove from oven when veal temperature reaches 145 degree
  • Tent veal with foil and rest 15 minutes
  • Strain all solids from remaining liquid and return just the liquid to pan or dutch oven. Reduce by 50%
  • Slice and serve

 

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