Sweet Potato and Apple Gratin

By barbell

In 1973, as a young immigrant from Austria, the now world-renowned Chef Wolfgang Puck had never eaten sweet potatoes. Thought too sweet for his palate, he decided to add apples for a sweet and tangy taste. The result? This original (and tart) take on a Thanksgiving classic.

Ingredients

• 6 tablespoon(s) butter, divided, plus more for greasing
• Butter, for greasing
• 3 large (about 1 1/2 pounds) Granny Smith apples, peeled, cored, and cut into 1/3-inch-thick slices
• 2 large (about 2 1/4 pounds) sweet potatoes, peeled and cut crosswise into 1/3-inch-thick rounds
• 2 cup(s) heavy cream
• 1.5 teaspoon(s) nutmeg
• 1.5 teaspoon(s) Kosher salt
• .75 teaspoon(s) cinnamon
• .5 teaspoon(s) ground black pepper
• .75 cup(s) fresh bread crumbs

Details

Servings 1
Cooking time 90mins
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375 degrees F. Grease a 9- by 13-inch baking dish with butter; set aside.

In a large skillet over medium-high heat, melt 3 tablespoons butter. Add apples and cook, stirring occasionally, until just caramelized, about 10 minutes. Meanwhile, in a large bowl, mix sweet potatoes with heavy cream, nutmeg, salt, cinnamon, and pepper.

Transfer half of sweet potatoes to prepared dish, arranging them in an overlapping pattern like shingles. Cover with apples, then remaining sweet potatoes, overlapping the potatoes as before. Pour any remaining cream over the top. Cover with foil and bake until tender, about 45 minutes.

Increase oven temperature to 500 degrees F. Uncover dish, scatter bread crumbs over the top, and dot with remaining 3 tablespoons butter. Bake, keeping a close eye on the gratin in case bread crumbs start to burn, until golden brown on top, 8 to 10 minutes more. Serve immediately.