An attractive potato dish that will liven up your harvest table. The combination of apples and potatoes is perfect when baked with the delicious taste of cream.
- Prep: 20 min
- Cooking: 1 h
- 1 1/2 cups (375 mL) 35 % cream
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 2 lbs (1 Kg) Yukon gold potatoes
- 1 tart baking apple (Granny Smith, Crispin or Northern Spy)
- 2 tbsp (30 mL) freshly grated Canadian Parmesan cheese
Preheat oven to 375 °F (190 °C). Butter an 8-cup (20 cm) shallow casserole dish; set aside.
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.
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.
Bake for about 1 hour, until potatoes are tender and top is golden. Sprinkle with cheese; broil for about 2 min or until golden. Let stand for 10 min.
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.
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Top 5 Nutrients
|Calcium:||6 % / 61 mg|
|Vitamin A:||17 %|
|Vitamin B6:||13 %|
|Vitamin D:||12 %|
|Vitamin C:||11 %|