Ingredients
2baking potatoes,(1 lb)
2granny smith apples
3tbspunsalted butter
4garlic clove
1onion
¼cupdry white wine
2½cupchicken broth,low sodium
salt and freshly ground pepper
½cupparmesan cheese,freshly grated
Preparation
Using a mandolin, cut the potatoes and apples into ⅛-inch slices. Stack the slices and cut them into ⅛-inch sticks, then cut the sticks into ⅛-inch cubes.
In a large skillet, melt 1 tablespoon of the butter. Add the garlic and onion and cook over moderate heat, stirring, for about 4 minutes, until softened.
Add the wine and simmer over moderate heat for about 4 minutes until almost evaporated. Add the potatoes, apples and chicken broth and bring to a boil over moderately high heat.
Reduce the heat to moderate and simmer, stirring occasionally, for about 25 minutes, until the potatoes are tender and the liquid has reduced to ¼ cup. Remove from the heat.
Season with salt and pepper and stir in the remaining 2 tablespoons of butter until melted.
Stir in the Parmesan and serve right away. Enjoy!
