Oct 15, 2012

Yukon Gold and Sweet Potato Gratin with Dried Fruits and Nuts

Serves 10

1 each                     Sweet Potato (yam) 10 oz (Peeled)

6 each                     Yukon Gold Potatoes 11 oz

5 each                     Green Onion (thin sliced)

5 oz.                      White Cheddar Cheese (Beehive Full Moon)Shredded

3 oz.                      Parmesan Cheese (Shredded)

2/3 Cup                    Cream

1/2 Cup                      Milk

Thin slice potatoes about 1/8 inch in thickness.  Butter a baking dish or use pan spray.  Arrange potatoes overlapping each other into the bottom of the baking dish.  Sprinkle with Salt, pepper, green onion, and a little cheese. Pour the milk, cream and repeat with sweet potatoes.  Alternate back and forth with the two kinds of potatoes.  On the top layer add cheese, press the potatoes down firmly to insure that the potatoes are coated with cream.  Cover with foil tightly and place into a 375 degree oven and bake for about 1.5 hours or until potatoes are tender.  Remove the foil lid and place back into the oven uncovered and bake for an additional 15 minutes or until golden brown on top.  Remove from oven and allow to rest for 20 minutes and serve with dried fruits and nuts.

Fruit and nut topping

1 oz.                          Dried Figs

1 oz.                          Dried Dates

1 oz.                          Dried Apricots

2 oz.                          Toasted Walnuts

Chop nuts and dried fruits until coarsely cut and use as a topping for the potato gratin.  You can substitute any dried fruit that you prefer .

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