Gratin of sweet potatoes with sundried fruits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Unsalted butter; (2 ounces) |
| 1 | pounds | Granny Smith apples; peeled, cored, |
| ; quartered and cut | ||
| ; into 1/4-inch | ||
| ; slices | ||
| 1½ | pounds | Sweet potatoes or yams; peeled and cut into |
| ; thinly-sliced | ||
| ; rounds | ||
| 1 | cup | Sundried cherries; apricots, etc |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Freshly ground white pepper |
| Freshly grated nutmeg | ||
| 1¼ | cup | Heavy cream; half anf half, or |
| ; milk | ||
| ½ | cup | Fresh bread crumbs |
Directions
1. Preheat the oven to 375 degrees F.
2. In a 10-inch skillet, melt 2 tablespoons butter. Over medium-high heat, saute the apples until slightly caramelized, 6 to 8 minutes. Add sundried fruits.
3. Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour over the cream and mix well.
4. Butter a 10-inch grain dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven.
5. Turn the oven to 500 degrees F. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning. Serve immediately.
To prepare ahead: Through step 4, baking for 30 minutes and continuing with the recipe at serving time.
Yield: 6 servings
Converted by MC_Buster.
NOTES : From Wolfgang Puck
Recipe by: Good Morning America Converted by MM_Buster v2.0l.