Yukon Gold Potato And Fuji Apple Gratins

Recipe Ingredients

1 tablespoon	15ml	Butter
3 tablespoons	45ml	Shallots - minced (large)
2 1/3 cups	552ml	Whipping cream
2 cups	32g / 1.1oz	Fresh thyme sprigs (large)
1		Bay leaf
1 1/2 cups	355ml	Coarsely-grated peeled Yukon Gold
		Potatoes - (abt 9 1/2 oz)
1		Fuji apple - peeled, cored, (medium)
		And finely diced - (abt 1 1/4 cups)
		Chopped fresh chives

Recipe Instructions

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

Melt 1 tablespoon butter in heavy medium saucepan over medium-low heat. Add shallots; saute 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 souffle 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.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

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