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	* Exported from MasterCook * Organic Potato-Mustard Green Dauphinoise Recipe By : Las Canarias Restaurant, San Antonio Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Manchego cheese -- shredded 3 cups heavy cream 1/2 tablespoon garlic -- minced 1 tablespoon shallots -- minced 5 pounds organic Red Bliss potatoes sliced 1/8-inch thick 1/2 bunch mustard greens -- roughly chopped Salt and pepper to taste In a medium sized sauce pot sweat off the garlic and shallots and add in the cream. Allow the cream to reduce by half and remove from the heat. In salted boiling water cook the mustard greens for about five minutes and shock them in salted ice water once they are cooked. When the mustard greens are cool remove them from the ice water and allow them to dry off. In a square oven proof casserole pan, spray the sides and bottom with pan spray. Neatly place one layer of potatoes on the bottom of the pan being sure to cover the entire bottom leaving no hole. Sprinkle some of the cheese over the potatoes and some of the mustard greens over the cheese. Season it with salt and pepper and carefully ladle some of the cream on top of the layer of dauphinoise. Repeat this process three times. For the top just do a layer of potato and cheese and ladle enough cream over the top so that when you press down on it with a flat hand the cream will come up about half way on your fingers. 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. Allow the dauphinoise to cool uncovered in the refrigerator until it is completely cooled. Using a circle cutter cut the desired size of dauphinoise and reheat it in the oven uncovered until the top browns and it is hot all the way through. Serves 4 Source : Las Canarias Restaurant, San Antonio Formatted by Chupa Babi in MC: 10.27.06 Contributed to the FareShare Gazette by Chupa; 29 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 621 Calories; 66g Fat (93.7% calories from fat); 4g Protein; 6g Carbohydrate; trace Dietary Fiber; 245mg Cholesterol; 69mg Sodium. Exchanges: 0 Vegetable; 1/2 Non-Fat Milk; 13 Fat.

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