Dauphinoise Potatoes

Yield: 6 servings  Time: 2.5 hours

Ingredients:

• 2 pounds Golden Potatoes, thinly sliced (use Mandolin)
• 2 ½ C Heavy Cream
• 2 T Butter
• 7 Sprigs of Fresh Thyme
• 4 Garlic Cloves, smashed 
• 2 tsp Salt
• 2 tsp Pepper
• 1 C Manchego Cheese, grated 

Instructions:

1. Preheat oven to 325°F
2. In a saucepan, combine heavy cream, garlic, thyme, and butter
3. Heat mixture over medium-to-low heat until it begins to simmer
4. Let simmer for 30-40 minutes (Thyme leaves will fall off; remove sprigs)
5. Use an immersion blender to combine garlic smoothly into the cream
6. In a 6 x 9 pan, arrange a layer of sliced potatoes in the baking dish, slightly overlapping them 
7. Pour a portion of the cream mixture over the potatoes, coating the potatoes
8. Sprinkle salt and pepper over the cream
9. Add ¼ C Manchego Cheese evenly
10. Repeat the process, layering the potatoes, pouring cream mixture, adding salt & pepper, and putting Manchego Cheese over each layer until all the potatoes and/or cream are used
11. Bake for 1 hour without the last layer of Manchego Cheese
12. Let cool, cover, and refrigerate overnight
13. Preheat oven to 375°F
14. Sprinkle the remaining Manchego Cheese over the top
15. Bake until golden brown
16. Let sit for about 10 minutes before cutting into squares and serving

Go Rogue by steeping jalapenos in the cream.

If you’d like to have The Rogue Chef make this dish for you, contact Chef Jeff at www.TheRogueChefBranson.com.

Check out this published recipe in the Branson Globe and in Lost on the Lake Magazine.