STC Culinary Arts Program shares Thanksgiving recipe

HARLINGEN, Texas (ValleyCentral) — The South Texas College Culinary Arts Program joined our NBC 23 studio to share a Thanksgiving recipe with our viewers.

Marco Cantu, a Culinary Arts Lecturer STC is sharing how to take basic ingredients from your kitchen to create a simple layered potato dish also known as Potatoes Dauphinoise.

"As long as you have a good knife and you have enough time to make it, you can make this at your house," Cantu said.

The recipe calls for:

• 3 lbs of potatoes, peeled and thinly sliced
• 2 cups of heavy cream
• 1 egg and 1 egg yolk
• 3 cups of cheese of choice, shredded
• Salt, pepper and nutmeg to taste
• Paprika, chives or green scallion for garnish (optional)

Instructions:

1. In a bowl, combine cream, egg, yolk, salt, pepper and nutmeg to create a cream mixture.
2. Peel the skin of the potatoes and slice them.
3. Take the sliced potatoes and layer them in a nonstick foil-lined and greased 13 x 9-inch baking dish.
4. Put the cream mixture on top of layered sliced potatoes.
5. Top the potatoes and cream mixture with your shredded cheese of choice.
6. Bake at 350°F for 45 minutes or until potatoes are fork tender.
7. Cool, cover and refrigerate overnight.
8. The next day, place the potatoes on a parchment lined baking sheet. Sprinkle with Parmesan cheese and paprika and bake a second time for 10-15 minutes at 350°F or until heated through.
9. Garnish with chives or scallions, if desired.
10. Enjoy!

Cantu says the potato dish is one that can pair well all dishes at the Thanksgiving table.