Thursday, December 25, 2008

Sweet Potato Timbale

Serve: 12 (1/2cup) Prep: 20 mins Cook: 50 mins

  • 2 lb + 3.5 oz potatoes, half of Yukon Gold, half of sweet potatoes or yams

  • 1 large fennel (use top white potion only)

  • 1 pear or fuji apple, sliced thinly

  • 1 large onion, sliced thinly

  • 3.5 oz Goat Cheese and old cheddar cheese, shredded

  • 2 eggs

  • 2/3 cup whole milk or (1/3 cup 1%low milk & 1/3 cup half & half)

  • Chives, chopped

  • A dash of nutmeg

  • Salt and pepper

  • Huile d’olive


  1. Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 350 F.

  2. Peel the potatoes and cook them for 12 to 15 mns in salted boiling water. Let them cool a little before slicing them thinly. Or thinly slice the potatoes using mandoline slicer, then cook them for 5 mns in salted boiling water.

  3. Cook the fennel for 15 mns in salted boiling water. Slice it thinly.

  4. Peel and core the pear or apple. Slice it thinly (add a few drops of lemon to prevent oxydation).

  5. Slice the onion and cook with garlic for 10 mns in olive oil, on low heat.

  6. In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.

  7. Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight.

  8. Continue with a layer of onions and a layer of fennel and pear or apple slices.

  9. Continue with a layer of potatoes, thin slices of cheese, slices of pears or apple and fennel.
    Finish with a layer of potatoes.

  10. Pour the egg batter, making sure that it goes down all the way to the bottom.

  11. Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate.

  12. Decorate with chives or asparagus tps and serve with a meat of your choice and a green salad.

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