Warm comfort food for cooler weather


By Lou Ann Thompson - Country Cooking



While it’s no secret that I don’t like the cold or cool weather, I do in fact love the warm comfort food that seems to go with the fall/winter months.

This week’s recipe seems to fit in that category.

This is a new one that I just had to try. I haven’t heard of putting apples with potatoes, but it sure makes a tasty dish. It seems to add a little sweetness to the potatoes and it’s just the right amount.

The recipe calls for Granny Smith apples, they are not my favorite apples, so typically I don’t keep them, so I used what I have on hand, and it was Gala’s. It also calls for heavy whipping cream, and I just used milk instead. I also take little, shortcuts when possible, and my shortcut on this recipe is the bacon. It calls for four bacon strips cooked and crumbled, I used the real bacon bits in a jar, it’s quicker and it’s just tasty. I used about half of a jar instead of cooking the bacon.

All in all, I will be making this dish again very soon. It seems you have to fuss a little over it but believe me it’s so very much worth it. I made it Sunday, and my husband finished it off on Monday afternoon, and when I got home from work, he was still talking about it. I think it’s now one of his favorite dishes.

I think you will find many other things this will pair with, but when I made it, I also made pulled pork and fried cabbage. It sure seemed like the perfect addition to that meal.

Granny’s Apple Scalloped Potatoes

1 Medium Granny Smith apple, cored and thinly sliced

1 teaspoon sugar

2 Tablespoons butter

½ cup diced sweet onion

4 medium potatoes (Red, I just used russet’s) wash well and slice thin.

¾ cup shredded Parmesan cheese

½ cup heavy whipping cream

½ teaspoon dried thyme

1/2 teaspoon salt

¼ teaspoon pepper

4 bacon strips, cooked and crumbled

Directions:

Preheat oven to 350 degrees. Put the apple slices on a plate and sprinkle with the sugar, set aside.

In a small skillet melt the butter and sauté the onions until crisp tender about three minutes. Set aside to cool.

In an eight-inch oven proof dish or a cast iron skillet, stand on edge the potatoes and apple slices.

Combine the parmesan cheese with cream, thyme, salt, and pepper and pour over the top.

Bake uncovered for 50 minutes. Top with bacon, you can also sprinkle about one-fourth cup more of parmesan cheese on top and bake until potatoes are tender, and top is lightly browned, approximately 15 to 20 minutes longer.

Enjoy!

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By Lou Ann Thompson

Country Cooking