French Style Liver with Potato Dauphinoise

French Style Liver with Potato Dauphinoise

Ulla Kjarval


  • 4 tablespoons butter
  • 3 large onions, thinly sliced
  • 2 tablespoons sherry or white wine (optional)
  • 1 pound La Cense beef liver, which is pre-cut
  • A splash of olive oil
  • Salt
  • Freshly ground black pepper


Preparation: Season both sides of the liver with salt and pepper. In a large skillet, over medium heat, melt 2 tablespoons of the butter and add a bit of olive oil. When the butter is hot, add the liver. Cook for 3-4 minutes on each side, remove from the pan and set aside. Melt 2 tablespoons of butter in pan and add the sliced onions. Season with salt and pepper. Sauté until soft about 5 minutes add sherry and let it reduce! Serve over liver and enjoy!

- 3 pounds Yukon gold, Idaho or all-purpose potatoes, peeled and sliced very thin
- 2 cups milk
- 1 1/2 cups cream
- 2 cups (about 8 oz) of shredded Gruyere cheese or Swiss cheese
- Salt and pepper to taste
- 1/4 teaspoon nutmeg, freshly grated
- 1 clove garlic

Preparation for Potato Dauphinoise:

Preheat oven to 325°F. Peel potatoes. Slice potatoes very thin with a sharp knife, put them in a large heavy pot and cream and milk. Season with salt, pepper and nutmeg and bring to a boil for about 5 minutes. Meanwhile ,grease an large casserole dish and wipe with a crushed clove of garlic. Add potato mixture and cover with cheese. Bake for 35 to 40 minutes or until potatoes are tender and cheese is golden brown.

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About La Cense Beef

With strong commitments to sustainable ranching and humane animal treatment, La Cense Beef is the premier direct-to-consumer grass fed beef operation. La Cense provides 100% grass fed beef delivered right to your door that has never been "finished" with the introduction of grains into the cattle's diet. La Cense Beef is dedicated to the principles of sustainable ranching, including free roaming and rotational grazing across the ranch. The cattle enjoy the most natural, unadulterated life possible.
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