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A fun twist on the classic gratin. This Sweet Potato Apple and Gruyere Gratin is both sweet and savory and creamy and chewy all rolled up into one.
Preheat oven to 400 F. Grease a 2 1/2 quart casserole dish. Layer 1 sliced sweet potato into the dish with the edges overlapping and set aside.
Melt butter in a medium saucepan over medium heat. Slice the vanilla bean lengthwise, scrape seeds out with a knife and add seeds and the whole bean to the butter along with 2 cups of cream, grated nutmeg, salt and 2 tablespoons sugar. Let the mixture simmer very low for 10 minutes (turn down the heat if it starts to simmer too much). After 10 minutes remove the pan from the heat.
In a small container add flour to 1/2 cup cold cream and stir it to dissolve completely.
Slowly whisk cream and flour mixture into the vanilla mixture and then bring the temperature up to medium, stirring frequently. When bubbles form at the edges remove from heat. It should begin to thicken at this point.
Slice apples and layer 1 apple over sweet potatoes with the edges overlapping. Layer half the cheeses over the apples. Pour half the vanilla custard mixture over the top. Repeat the process with remaining ingredients.
Press down with your hands (they will get a little messy) making sure the custard like liquid gets in all the layers.
Bake for 40 minutes to 1 hour until the edges are good and bubbly.
Remove from oven and sprinkle top liberally with brown sugar and dried cherries. Then put it under your broiler for 3-4 minutes to get a crusty top and melt the brown sugar.
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The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
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Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!