Potatoes dauphinoise
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
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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