Saturday, June 21, 2008

Layered potato and apple bake

Hello everyone, this is a very quick post today. I am helping out with a fundraiser tonight and earlier in the week I offered to wrap up the eight or ten prizes that had been donated. I planned to go up to where we are holding the event 15 minutes early. Apparently an avalanche of prizes has come in during the week so I'm now going up hours earlier to start wrapping and sticking! Who knows what I will find.

This week's recipe is absolutely luscious. It comes from the book "Growers Market" by the appropriately named Leanne Kitchen. I made it last Sunday afternoon when it was cold and miserable outside. It took no time at all to slice the different components, layer them in a deep baking dish and whack into the oven, and I was rewarded with a beautiful bake later that night. The apple in the dish gives it a lovely sweetness; it would go really with roast pork or pork chops.

Have a wonderful week, love from Jane xx

Layered potato and apple bake

Serves four

What you need:
  • 3 large potatoes
  • 3 green apples
  • 1 onion
  • 1/2 cup grated cheddar cheese (or if you had some other cheese in the fridge that melts well you could substitute)
  • 1 cup thin cream (or thick cream if that is what you have in the fridge)
  • 1/4 teaspoon ground nutmeg

What you do:
  1. Preheat the oven to 180.
  2. Grease a large shallow baking dish.
  3. Peel and thinly slice the onion.
  4. Peel the potatoes and slice thinly.
  5. Peel, halve and core the apples and slice thinly. (If you are not super quick at peeling and slicing, just drop the slices of potato and apple into a bowl of cold water and a little lemon juice as you work, to prevent them browning; drain and pat dry with paper towels before using).
  6. Layer the potatoes, apple and onions in the baking dish, finishing with a layer of potatoes.
  7. Sprinkle evenly with the cheese and then pour over the cream.
  8. Sprinkle with nutmeg and black pepper to taste.
  9. Bake for 45 minutes or until golden brown (make sure the potatoes are cooked through when pierced with a knife).
  10. Remove from the oven and stand for five minutes before serving.