Sweet potatoes, Ontario apples and the rich tang of Gruyère cheese are a divine combination of flavours and add a sweet touch to Sunday night’s roast pork dinner.
4 lbs |
sweet potatoes, peeled and sliced in 1/4-inch (5 mm) thick rounds |
1.5 kg |
| 1 | onion, thinly sliced into rings | 1 |
| 4 | Ontario apples* peeled, cored and sliced in 1/4-inch (5 mm) thick rounds | 4 |
| 1 cup | milk | 250 mL |
| 1 tbsp | all-purpose flour | 15 mL |
| 1/2 tsp | dry mustard | 2 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| 1 cup | shredded Gruyère cheese | 250 mL |
Preheat
oven to 400°F (200°C). Arrange half of the sliced sweet potatoes
over the bottom of an 8-inch round (2 L) baking dish. Arrange half of
the sliced onion rings over the sweet potatoes and half of the sliced
apples over the onion. Repeat these layers with remaining ingredients.
In medium bowl, whisk together milk, flour, mustard, salt and pepper. Drizzle over apples. Sprinkle with cheese.
Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake until cheese is bubbly and golden and potatoes and apples are tender, approximately 15 minutes. Let stand 10 minutes before serving.
Makes 8 servings.
*Variety Tip: For best
results, use Ontario Empire, Golden Delicious, Spartan, Cortland or Northern
Spy apples.