- Course Side Dishes
- Prep. Time 20 mins
- Cooking Time 1 hr
- Yields 6 to 8 servings
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.
The fat in whipped cream is rich in conjugated linoleic acid (CLA), a substance that may decrease the risk of some types of cancers.This recipe is brought to you by:
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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