A week ago, I was having drinks with a friend and his co-workers. They informed me that they had to do a mandatory earthquake drill at work that day. We all had a good laugh. Ha! Earthquake drill?! In Wichita, KS?!
Cut to this morning when it was all over Facebook about the earthquake in Oklahoma felt all the way up through Wichita and beyond. (Who needs to watch the news nowadays with Facebook to keep me informed?)
No major damage was done by the earthquake. The most “damage” was that I slept right through it! I’m grateful that no damage was done, but I feel like I’m not “in” on the action now. It’s my own fault for living the life of an 80 year old lady and going to sleep at 10 pm on a Saturday night.
Before I drifted off into sleeping bliss, I made you a casserole. If you need a new way to showcase sweet potatoes at Thanksgiving, give this dish a whirl!
This dish is even better the next day reheated, which as we know….leftovers are the best part about Thanksgiving.
Sweet Potato and Apple Gratin
Recipe from Wolfgang Puck
6 tablespoons butter, divided
3 large Granny Smith apples, peeled, cut into slices
2 large sweet potatoes, peeled, cut into rounds
2 cups heavy cream
1 1/2 teaspoon nutmeg
1 1/2 teaspoon kosher salt
3/4 teaspoon cinnamon
1/2 teaspoon black pepper
3/4 cup fresh bread crumbs
Preheat oven to 375 degrees. Grease a 9 x 13 inch baking dish with butter and set it aside.
In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add your peeled sliced apples to the skillet and cook. Stir occasionally until carmalized for about 10 minutes.
In the meantime, mix your sweet potatoes with heavy cream, nutmeg, kosher salt, cinnamon, and black pepper in a large bowl.
Add half of the sweet potato mixture to your 9 x 13 inch dish. Cover with apples.
Add the second half of the sweet potato mixture over the apples. Pour any remaining cream over the top.
Cover with foil and bake for about 45 minutes.
After 45 minutes, increase the oven temperature to 500 degrees. Remove foil from dish. Scatter bread crumbs over the top of the dish. Dot with the remaining 3 tablespoons of butter. Bake for about 8 minutes more. Keep an eye on it to make sure the bread crumbs do not burn.