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Tasty Recipes

Potato and Apple Gratin

Potato and Apple Gratin
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Total Time:
2 Hours

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Servings:
6

 

Ingredients for the gratin layers:

  • 3-4 large russet (peeled) or Yukon gold potatoes, very thinly sliced 
  • 1-2 large apples (granny smith or fuji), very thinly sliced
  • 3 cups Parmesan cheese

 

Ingredients for sauce:

  • ¼ c butter, salted
  • 1 large sweet onion, chopped
  • 2 large apples (peeled, use the same as for the layers), chopped 
  • 1 T minced garlic
  • 1 lemon halved
  • 4 cups chicken stock or vegetable stock, chicken is preferred unless making it vegetarian
  • 2 cups heavy cream 
  • Salt and pepper to taste 

 

Cooking Directions for sauce:

  • In a medium saucepot, on medium heat, melt butter. Once melted, add garlic, chopped onion, and apple. Once the onion and apple have softened, add chicken stock and the lemon halves. 
  • Bring to a simmer and reduce by ¼ the amount of liquid. 
  • Once reduced, add heavy cream, stirring constantly to not curdle the cream. Reduce this mixture by ½ the amount, the liquid should be thick.  
  • Remove the lemon halves and transfer the rest of the mixture into a blender or leave in the saucepot and you can use an immersion blender to blend the sauce until smooth. 
  • Adjust with salt and pepper as needed, set aside until the apples and onions have been assembled. 

 

Assembly:

  • Spray an 8x8 pan with nonstick spray, or you can use butter to run along the edges and bottom of the pan. 
  • Begin layering the potatoes and apples, beginning with potatoes on the bottom.  
  • Between each layer, sprinkle parmesan cheese and light salt and pepper. 
  • Continue layering until the pan is approximately ½ inch from the top.  
  • Pour the cream sauce over the layers, allowing it to settle into all the layers.  
  • The sauce should come just above the final layer. Finish with parmesan cheese.  

 

Preheat oven to 375 degrees. Place baking dish on a ½ sheet pan or cookie sheet in case of overflow. Bake for 45 minutes. Take a small pairing knife once baked and poke the middle of the dish. There should be very little resistance. If still firm, bake for an additional 5 – 10 minutes, or until soft. Allow setting for 15 minutes before serving. This dish pairs excellently with roasted chicken or steak.

 

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