Sweet Potato Gratin The name Wolfgang Puck is synonymous with the best of restaurant hospitality and the ultimate in all aspects of the culinary arts. 

Ingredients

Serves 6

4 tablespoons (2 ounces) unsalted butter

1 pound G ranny Smith apples, peeled, cored, quartered,

and cut into 1/4-inch slices

1 1/2 pounds sweet potatoes or yams, peeled and cut into

thinly sliced rounds

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground white pepper

Freshly grated nutmeg

1 1/4 cups heavy cream, half-and-half, or milk

1/2 cup fresh bread crumbs

Method 

1. Preheat the oven to 375 degrees.

2. In a 10-inch skillet, melt 2 tablespoons of butter. Over medium-high heat, sauté the apples until slightly caramelized, about 6 to 8 minutes.

3. Place the potatoes in a medium bowl and season with salt, cinnamon, pepper and nutmeg. Pour the cream over the potatoes and mix well.

4. Butter a 10-inch gratin dish and layer with half the potatoes, one overlapping the other. Cover with the apples and arrange the remaining potatoes on top. Cover the dish with aluminum foil and bake for 1 hour, or until the potatoes are tender. Remove from the oven.

5. Increase the oven temperature to 500 degrees. Sprinkle the bread crumbs over the potatoes and dot with the remaining 2 tablespoons of butter. Return to the oven to brown, watching carefully to prevent burning.

6. Remove from oven and serve immediately.