the girl the fig cookbook by Sondra Bernstein

Author:Sondra Bernstein
Language: eng
Format: epub
Published: 2018-10-03T16:00:00+00:00

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Apple-Yam Gratin

S ERVES 12

This gratin requires a bit of time and effort to prepare, but it’s more than worth it. Be sure to sprinkle the layers liberally with cheese.

3 Fuji apples, peeled and cored

1 yam, peeled

6 russet potatoes, peeled

2 cups heavy cream

½ teaspoon minced garlic

1 teaspoon chopped fresh thyme

1 pound Cheddar, grated (preferably Joe Matos’s St. George; see Sources)

salt and white pepper

¼ pound prosciutto, very thinly sliced

nonstick cooking spray

Preheat the oven to 350°F.

Cut the apples and yam into ⅛-inch-thick slices and slice the potatoes to a 1/16-inch thickness with a mandoline. In a small pan, over medium heat, heat the cream with the garlic and thyme until warm. Remove from the heat and let cool.

Coat the inside of a shallow casserole dish no larger than 9 by 11 inches with nonstick spray. Place a layer of sliced potatoes on the bottom of the casserole dish. Lightly drizzle the potatoes with ½ cup cream and lightly sprinkle with cheese and a pinch of salt and pepper. Repeat this step three times.

After the third layer, cover the potatoes with one layer of apple, lightly drizzle the remaining cream, and sprinkle with cheese and a pinch of salt and pepper. Repeat this step using the yam, and then make one more layer of apple.

Finish the gratin with more layers of potato and then generously cover the top with the remaining cheese.

Cover the gratin with foil and bake for 1 hour. Remove the cover and bake for another hour or until you can easily slide a knife through the gratin. Place the prosciutto on top of the gratin and bake for an additional 10 minutes. Serve hot.

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