Holiday Recipe Marathon: Potatoes Dauphinoise

POTATOES DAUPHINOISE
5 lbs. Yukon Gold Potatoes
2 qt. Heavy Whipping Cream
½ cup Butter
2 Tbsp. Garlic
Salt and Pepper to taste

METHOD:
Preheat oven to 400º F. In a large mixing bowl, combine cream with salt until the cream has the salinity of sea water. Add pepper to taste. Using a mandolin, slice potatoes ¼ inch thick. Add to cream. Coat a medium casserole dish with butter and garlic. Stack potatoes in the casserole dish. Cover potatoes with cream. Cover Casserole dish and bake for 45 minutes. Uncover dish, increase heat to 450º, and bake for an additional 10 minutes or until top is golden brown. Let stand for 5 minutes, serve. (Serves 6)

Recipe from Sean Kelley
Sean has been the deli manager at the Co-op for almost three years.  Sean is a self-described foodie, and has been a chef for the past twelve years in California, Colorado, New York, Pennsylvania and Florida. This potato recipe was the very first dish Sean made at the VFC!