Comfort Food: Scalloped Potato & Apple ♥

Some nights, you just throw together what's in the frig and get lucky ... not without inspiration, however, tonight from Sweden's Anne's Food, who from this distance seems a natural-born culinary magician.

The potato-apple combination went over big: the cream-cider combination as well. This is a concept definitely worth developing.

I tried a new mandoline tonight: $29.95 worth of worthlessness. The hand grip wouldn't grip either the potato or the apple. It wouldn't slice the potato. It did an okay job on the apple but so do my two hands and a sharp knife, on both apples and potatoes.



FROM THE ARCHIVES Check out all the great vegetable casserole recipes (what we Minnesotans grow up calling 'hot dishes') in the Recipe Box

A YEAR AGO Ugly but delicious, a clean-out-the-frig vegetable puree.



NEVER MISS A RECIPE! Just enter your e-mail address in the box in the sidebar. Once you do, new recipes will be delivered, automatically, straight to your e-mail In Box.

SCALLOPED POTATO & APPLE

See Anne's Food's inspiration
Hands-on time: 20 minutes
Time to table: 65 minutes
Serves 4

1 -2 potatoes, skins on, cut thin
1 apple, skin on, quartered and cut thin
Chopped green onion

1 tablespoon maple syrup
1 tablespoon Dijon mustard
About 1/2 cup half & half (don't use fat-free, it won't thicken)
About 1/2 cup apple cider
Salt & pepper to taste

Preheat oven to 400F. Grease a baking dish. Build a layer of potato. Top with apple, then green onion. Mix the remaining ingredients, gently pour over the potato-apple mixture (it needs to cover the potato and start to cover, but need not completely cover, the apple). Bake for about 45 minutes or until hot and bubbly.



A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007

8 comments:

I'm a huge fan of the Oxo mandoline -- seems expensive at first, but I've used it many, many times for gratins like this.

Looks good Alanna! Yes, a quality mandoline is worth the investment!

So what is the brand of mandolin NOT to buy? Because we're looking at buying one soon.

I, too, have an OXO mandoline. It does a nice enough job - and the guard, which keeps me from skinning my knuckles, is especially handy - but it is not an attractive tool. There is a French mandoline I have my eye which is sure to scrape bits off my hands, but it is just so pretty. It would be nice to get it all in one package, wouldn't it?

Lydia ~ Thanks for the tip. I definitely am still in the market.

Bruno ~ Thanks for the encouragement.

Veggie Papa ~ Oh dear, I'll have to check and get back to you, it's already gone back to the store.

Almost Veg ~ Agreed! If I find it, you'll hear about it, for sure! My friend Karen bought one at Costco a few weeks ago, I'm hoping hers works out and that there's one left when I get back there!

Welcome, Slash Food fans! And for all my photo faux foes, did you see that I got a "food porn" description?!!

I made this tonight subbing out chopped garlic for the green onion and it was excellent. Thanks!

I tried this dish last night and it wasn't bad. If I were to try it again I would: omit the maple syrup - the apples and cider make it sweet enough and add some grated gruyere cheese to complete it.

I bought a $35 Benriner mandolin and it works amazingly well. This Japanese manufacturer also makes a device that cuts long strings of veggies like noodles. Fast to prepare and very fun to eat.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna