GMA Recipe: Gratin of Sweet Potatoes with Sundried Fruit

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Gratin of Sweet Potatoes with Sundried Fruits
From chef and author Wolfgang Puck
1997

Ingredients

4 tablespoons (2 ounces) unsalted butter

1 pound Granny Smith apples, peeled, cored, quartered and cut into 1/4-inch slices

1 1/2 pounds sweet potatoes or yams, peeled and cut into thinly-sliced rounds

1 cup of sundried cherries, apricots, etc

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground white pepper

Freshly grated nutmeg

1 1/4 cups heavy cream, half anf half, or milk

1/2 cup fresh bread crumbs

Directions

1. Preheat the oven to 375 degrees F.

2. In a 10-inch skillet, melt 2 tablespoons butter. Over medium-high heat, saute 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