SEXY FOODS: Valentine Dinner for Two with Chef Tom King & Jayni

Ingredients

• 1 tsp butter, softened
• 2 medium russet potatoes (about 1 pound), peeled and thinly sliced
• 1 small tart red apple, cored and sliced into thin wedges
• salt & white pepper, to taste
• 1 cup heavy cream
• 1 cup half and half
• 1 cup Gruyére cheese, shredded
• ¼ cup coarsely chopped walnuts
• 1 tbl chopped parsley

Instructions

Lightly butter a 9-inch baking dish. Fan the potato slices out in the dish, overlaping them. Tuck the apple slices (as many as desired) in between every 2 to 3 potato slices. Season with salt and white pepper. Combine the cream and half & half in a glass measuring cup and heat to very warm (not boiling) in the microwave. Pour over the cream evenly over the potatoes and apples. Bake, uncovered, in a 375 degree oven for 12 to15 minutes, until the cream begins to simmer and the potatoes are beginning to soften. If potatoes and apple wedges appear a bit dry, spoon some of the cream in the baking dish over them and gently press them down gently to coat with the cream. Sprinkle the cheese over top and continue baking the gratin for 15 to 20 minutes more, or until the potatoes are tender and most of the cream is absorbed. Scatter the chopped walnuts over the top during the last 5 minutes of baking. Remove the gratin from the oven and immediately sprinkle with chopped parsley. Serves 4.

Added Tuesday, Feb. 3, 2009