Maple Glazed Apple And Sweet Potato Gratin Recipe
Ingredients
5 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup pure maple syrup
1/2 teaspoon salt
1/4 cup packed dark brown sugar
3 large dark-orange-fleshed sweet potatoes (probably labeled "yams"; about 3 pounds total), peeled, and cut into 1/4 inch-thick rounds
3 Granny Smith apples (about 1 1/2 pounds total), peeled, cored, and thinly sliced
Directions
Preheat the oven to 350°F.
Coat a 9-by-13-inch baking pan with 1 tablespoon of the butter.
Set aside.
In a small saucepan, melt the remaining 4 tablespoons of butter over medium-low heat.
Add the flour to the pan, whisking constantly, until the flour is blended and cooked through, about 1 minute.
Add the maple syrup, salt, and brown sugar.
Simmer, whisking frequently, until the sugar dissolves and the sauce thickens about 4 minutes.
Remove from the heat and reserve.
TO ASSEMBLE THE GRATIN Arrange a row of alternating sweet potato and apple slices along one side of the pan, overlapping the slices neatly.
Arrange additional rows to fill the pan.
Pour the reserved sauce evenly on top.
Cover the dish tightly with foil and bake for 40 minutes.
Uncover, raise the oven temperature to 450°F, and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan.
Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer.
Coat a 9-by-13-inch baking pan with 1 tablespoon of the butter.
Set aside.
In a small saucepan, melt the remaining 4 tablespoons of butter over medium-low heat.
Add the flour to the pan, whisking constantly, until the flour is blended and cooked through, about 1 minute.
Add the maple syrup, salt, and brown sugar.
Simmer, whisking frequently, until the sugar dissolves and the sauce thickens about 4 minutes.
Remove from the heat and reserve.
TO ASSEMBLE THE GRATIN Arrange a row of alternating sweet potato and apple slices along one side of the pan, overlapping the slices neatly.
Arrange additional rows to fill the pan.
Pour the reserved sauce evenly on top.
Cover the dish tightly with foil and bake for 40 minutes.
Uncover, raise the oven temperature to 450°F, and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan.
Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer.
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