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Dutch
Oven Potatoes with Dried Fruit
Yield: 6 to 8 Servings
The sweet flavors
of the dried fruit in this old-fashioned
potato casserole go really well with
roast pork or poultry.
2 pounds russet
potatoes, scrubbed
1/2 cup grated Parmesan cheese
2 cups Dried Fruit Mix*
2 cups heavy cream
Kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons unsalted butter
1. Preheat the oven
to 300 degrees. Use an 8 by 8-inch
baking dish or one of similar size,
and butter the bottom and sides with
1-tablespoon butter. Wash the potatoes
and thinly slice them, using a mandolin,
to approximately 1/16 inch thick.
If slicing by hand, makes the slices
paper-thin.
2. Layer on fifth
of the sliced potatoes into the baking
dish, making 2 thin layers of potatoes
overlapping. Sprinkle with 2 teaspoons
of the Parmesan cheese. Top with 1/2-cup
fruit, salt, pepper, and 1/2 cup cream.
3. Repeat this step
4 more times, ending with the potatoes.
Top the potatoes with the remaining
cream and the 3 tablespoons of the
butter cut into small pieces. Sprinkle
with the rest of the cheese.
4. Cover the pan
with foil and bake for 2 hours. Uncover
the pan and bake for an additional
15 minutes to lightly brown the top.
For a darker brown, place the potatoes
for the oven and let them sit for
15 minutes before serving.
5. Cut the potatoes
into squares with a sharp knife.
*Dried Fruit Mixture
Yield: 2 cups
1/2 cup dried papayas,
cut into 1/4-inch dice
1/2 cup dried pineapples, cut into
1/4-inch dice
1/2 cup raisins
1/2 cup dried cranberries
Combine all ingredients
and store in and airtight container.
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