Oh, potatoes. You sly, slinky minxes. Dressed up or dressed down, the potato in any form has saved me from hangry meltdowns on more than one occasion. And since I married a man who would be perfectly content to have married a potato instead, such is his deep affection for the root vegetable, I try to cook with them as much as possible.
But the same old, boring old, plain old side of Thanksgiving mashed potatoes can get, well, old. So when I spied this Crispy Potato Roast by Martha Stewart, and then another version a while later by Deb over at Smitten Kitchen, creating a sliced potato dish for Thanksgiving became The Thing I Could Not Shake From My Brain. Those crispy brown edges of potato were calling to me. A siren song of tubers, if you will.
…Thanksgiving tends to make me a little dramatic.
True to form I bastardized the whole dang recipe so that it’s not so much like Martha’s or Deb’s anymore except for the layering technique, but whatever. I added cream and cheese and walnuts and probably about 50 thousand calories, but remember how this is Fat Pants Season? Yeah. Get in on that.
Crispy Potato and Apple Bake Recipe
- 3 potatoes, peeled
- 1-2 medium-sized apple, peeled and cored
- 1 tablespoon olive oil
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup crushed walnuts
- Preheat the oven to 350*F. Using a mandoline slicer or, carefully, a knife, slice the potatoes and apples as uniformly as possible. Drizzle the oil in the bottom of a 8″ wide pie tin or baking dish, then stack the potatoes and apples alternately together.
- Since you’ll have less apple slices than potatoes, it works well to do about 5-6 potato slices, then an apple slice or two, and so on. Hold the stack in one hand and carefully arrange it around the edge of the baking dish.
- epeat with another stack, going around the edge, until the circle is complete. Finish with a fanned stack in the center. You may have to play around with the amounts of potatoes and the dimensions of your dish; just makes sure that the slices are as evenly proportioned as possibly, to allow for even baking.
- Pour the heavy cream evenly over the potatoes and apples, then do the same with the parmesan cheese and the same with the walnuts.Bake for 1 hour, or until the potatoes are baked through and the edges have browned and crisped. Remove from oven and serve hot.