POTATO & APPLE
What you need
- 4 Quebec yellow fleshed potatoes (e.g. Yukon gold)
- 2 Empire apples
- 1 garlic clove
- 5 g (1 tsp.) butter
- 150 ml (approx. 2/3 cup) 2% milk
- 150 ml (approx. 2/3 cup) 15% old-style table cream
- 200 g (7 oz) grated Mont Saint-Benoît cheese
- Salt to taste
Let's go cooking
Preheat oven to 175oC (350°F).
Peel potatoes and slice thinly (4 mm or 1/8 in).
Peel, seed and slice apples.
Rub the interior of a casserole dish (1.25 L or 5 cups) with a cut garlic clove, then allow to dry.
Butter the inside of the dish and fill with slightly overlapping layers of alternating potato and apple slices.
Sprinkle a little salt on each layer.
Fill the dish up to 1 cm (about ½ in) below the rim.
Pour in the milk, then the cream.
Cover with grated cheese.
Bake for about 1½ hours.
For a lighter version, replace half of the cheese with Allégro (4% M.F.) cheese.
Fresh herbs can also be used, such as chives, thyme or basil.