It may sound surprising to combine apples and potatoes in a gratin, though just a slight hint of sweetness lingers and the flavors meld beautifully. Note that half of an apple will be used in the sauce, the remaining half will be sliced--along with another apple--for use in layers of the gratin. This will be an ideal side dish for steak or roasted chicken. If you prefer, you could omit the brie and use more Parmesan cheese for the middle layer of the gratin.

This recipe includes pre-braised brisket (3+ hours). Make the brisket in advance.

Topping options:

Buffalo style - buffalo mayo (Franks and Hellmans mixed)

Fully Loaded - spice blend with mayo (sour cream and vinegar mix), cheese, bacon bits, chives

NOTE: (uses liquid from rehydrated mushrooms)