Layeredpotatoandapplebake Recipes

LAYERED POTATO AND APPLE BAKE

Steps:

• Preheat the oven 180 c/ 350 F.
• Brush large, shallow ovenproof dish with melted butter or oil.
• Peel the pototoes and cut into thin slices.
• Peel, core and quarter the apples, then cut the quarters into thin slices.
• Slice the onion into very fine rings.
• Arrange the sliced potatoes, apples and onion in layers in the prepared dish, finishing with a layer of potatoes.
• Sprinkle evenly with the grated Cheddar cheese.
• Pour the cream over the top covering the surface as evenly as possible.
• Sprinkle with nutmeg, and pepper to taste.
• Bake for 45 minutes, or until the top is golden brown.
• Remove the dish from the oven and allow to stand for 5 minutes before serving.

LAYERED POTATO CASSEROLE

Steps:

• Cook potatoes until tender 20-30 minutes. Drain and mash potatoes. Stir in 2 Tbsp butter, sour cream and 1/2 teaspoons salt.
• Squeeze spinach until fairly dry and place in medium bowl. Stir in green onion, egg and 1/4 tsp salt.
• Drain liquid form thawed squash. In a separate bowl combine squash with 1 tbsp butter, ginger and 1/4 tsp salt.
• Grease large casserole (2litre or 8 cup) Spoon 1/3 potato mixture into casserole and spread smooth.
• Spread evenly with all squash mixture. Spread 1/2 of the remaining potato mixture, then all the spinach mixture. Top with layer of remaining potato. Sprinkle with grated cheese.
• Bake at 350°F uncovered until hot and cheese is lightly golden. 55-65 minutes.
• Can be made and refrigerated for up to one day. Bake covered for 30 minutes then cover and continue to bake for about 1 hour.

APPLE-POTATO LATKES

Steps:

• Make a deep vertical cut on each side of the potato and apple.
• Attach potato to a spiralizer fitted with the small shredded blade and cut into thin shreds. Repeat with apple. Spread shredded potato and apple on several layers of paper towels; squeeze to release as much moisture as possible. Transfer to a bowl.
• Mix egg, flour, maple syrup, salt, and nutmeg into the bowl.
• Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the potato mixture into the skillet; flatten slightly with a spatula. Cook until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Repeat with remaining mixture, adding more oil if needed.