| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Vegetables, Cheese |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Sweet potatoes,peel & slice |
| 2 |
tb |
Unsalted butter (1/4 stick) |
| 1 |
lb |
Onions, thinly sliced |
| 3/4 |
lb |
Granny Smith apples, peeled |
|
|
Cored & thin sliced |
| 3 |
tb |
Flour |
| 1/2 |
c |
Chicken stock or broth |
| 3/4 |
c |
Fresh breadcrumbs |
| 3/4 |
c |
Cheddar, sharp,coarse grated |
| 6 |
|
Lean bacon slices, cooked |
INSTRUCTIONS
Preheat oven to 350 degrees. Butter 13X6 inch oval baking dish. Slice sweet
potatoes into 1/4" thick slices. Melt butter in heavy large skillet over
medium heat. Add onions and saute until tender, about 10 minutes. Toss
apples with flour in medium bowl. Arrange half of sweet potatoes in bottom
of prepared dish. Top with half of apple slices. Arrange remaining potatoes
and then remaining apples. Cover with sauteed onions. Pour stock over all.
Bake until sweet potatoes are tender, about 45 minutes. Maintain oven
temperature. Mix breadcrumbs, cheese and bacon (crumbled) in small bowl.
Sprinkle mixture over gratin. Bake an additional 20 minutes. Preheat
broiler. Broil until topping browns. (This has not been necessary any time
I have made this recipe as the oven browns the topping just fine for me).
Cool 5 minutes and serve. Substitution: Use Butternut or Acorn squash
instead of the sweet potatoes. Source: Bon Appetit, Dec 1991 issue
(adjusted for personal preferences). Typed by: Diane Newbury
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”