| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
(2 ounces) unsalted butter |
| 1 |
lb |
Granny Smith apples; peeled, cored, quartered and cut into 1/4 inch slices |
| 1 1/2 |
lb |
Sweet potatoes or yams; peeled and cut into thinly-sliced rounds |
| 1 |
c |
Sundried cherries; apricots, etc |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Freshly ground white pepper |
|
|
Freshly grated nutmeg |
| 1 1/4 |
c |
Heavy cream; half anf half, or milk |
| 1/2 |
c |
Fresh bread crumbs |
INSTRUCTIONS
1. Preheat the oven to 375 degrees F.
2. In a 10-inch skillet, melt 2 tablespoons butter. Over medium-high heat,
saut. 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
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA
Single recipes $3 / Yearly $14.95
Busted by Barb on 2/21/98
Recipe by: Wolfgang Puck
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 22,
1998
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