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Yukon Gold Potato and Fuji Apple Gratins




Source of Recipe


Marla


List of Ingredients




Yukon Gold Potato and Fuji Apple Gratins

1 Tablespoon Butter
3 Large Shallots, minced
2 1/3 Cups Whipping Cream
2 Large Fresh Thyme Sprigs
1 Bay Leaf
1 1/2 Cups Coarsely-grated Peeled Yukon Gold
Potatoes - (about 9 1/2 Oz)
1 Medium Fuji Apple, peeled, cored,
And Finely Diced - (about 1 1/4 Cups)
Chopped Fresh Chives



Recipe



Preheat oven to 375 degrees. Lightly butter six 3/4-cup soufflé
dishes or custard cups. Place on baking sheet.

Melt 1-tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; sauté until beginning to soften, about 3
minutes. Add cream, thyme, and bay leaf; increase heat to medium.
Simmer 3 minutes. Add potatoes; simmer until partially cooked and
mixture is thick and creamy, about 4 minutes. Discard thyme sprigs
and bay leaf. Season with salt and pepper.

Sprinkle diced apple over bottom of prepared soufflé dishes, dividing
equally. Spoon potato mixture over. Cover dishes tightly with
foil. Bake until potato mixture and apples are tender, about 30
minutes (tops will not be brown). Remove from oven; let stand 10
minutes. Uncover; sprinkle with chives and serve.