Yukon Gold Potato and Fuji Apple Gratins
Source of Recipe
Marla
List of Ingredients
Yukon Gold Potato and Fuji Apple Gratins
1 Tablespoon Butter
3 Large Shallots, minced
2 1/3 Cups Whipping Cream
2 Large Fresh Thyme Sprigs
1 Bay Leaf
1 1/2 Cups Coarsely-grated Peeled Yukon Gold
Potatoes - (about 9 1/2 Oz)
1 Medium Fuji Apple, peeled, cored,
And Finely Diced - (about 1 1/4 Cups)
Chopped Fresh Chives
Recipe
Preheat oven to 375 degrees. Lightly butter six 3/4-cup souffl�
dishes or custard cups. Place on baking sheet.
Melt 1-tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; saut� until beginning to soften, about 3
minutes. Add cream, thyme, and bay leaf; increase heat to medium.
Simmer 3 minutes. Add potatoes; simmer until partially cooked and
mixture is thick and creamy, about 4 minutes. Discard thyme sprigs
and bay leaf. Season with salt and pepper.
Sprinkle diced apple over bottom of prepared souffl� dishes, dividing
equally. Spoon potato mixture over. Cover dishes tightly with
foil. Bake until potato mixture and apples are tender, about 30
minutes (tops will not be brown). Remove from oven; let stand 10
minutes. Uncover; sprinkle with chives and serve.
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