Golden Potato and Apple Gratin
- serves 0
1 ½ cup (375 mL) 35% Real Whipping Cream
1 Tbsp (15 mL) Dijon mustard
1 tsp (5 mL) salt
¼ tsp (1 mL) pepper
2 lb(s) (1 kg) russet or Yukon gold potatoes
1 tart baking apple (Granny Smith, Crispin or Northern Spy)
2 Tbsp (30 mL) freshly grated Canadian Parmesan cheese
1. Preheat oven to 375°F (190°C). Butter an 8-cup (2 L) shallow casserole dish; set aside.
2. In a saucepan, combine cream, Dijon mustard, salt and pepper. Bring just to steaming over medium heat. Remove from heat and whisk to combine; set aside.
3. Meanwhile, peel potatoes; cut into very thin slices. Peel and core apple; cut into very thin slices. Pour enough of the cream mixture into prepared dish to coat the bottom. Layer about one-third of the potato slices overlapping as necessary; top with half of apple slices. Pour over one-third of the cream mixture. Repeat layering, ending with potatoes and remaining cream mixture. Press down potatoes with a spatula to cover in cream.
4. Bake for about 1 hour, until potatoes are tender and top is golden. (Baked dish can be cooled, covered and refrigerated for up to 1 day. Reheat, covered with foil, in 325°F/160°C oven for about 50 min, uncover for the last 10 minutes to crisp top.) Sprinkle with cheese; broil for about 2 min or until golden. Let stand for 10 min.
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