Apple Potato Gratin

Apple Potato Gratin

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This side dish is easy to make and can be assembled and refrigerated up to one day. To serve, cover with aluminum foil and cook 15 minutes, then uncover and cook as directed.

  • 2 Tablespoons Olive Oil
  • 2 Large Sweet Onions (Sliced)
  • 1 Tablespoon Thyme
  • 2 Tablespoons Unsalted Butter Plus More For Dish
  • 2 Large Russet Potatoes
  • 3 Granny Smith Apples
  • 2 Cups Heavy Cream
  • 1 1/2 Cups Whole Milk
  • 1 Teaspoon Kosher Salt (Divided)
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Cup Shredded Cheddar Cheese
  1. Preheat oven to 375 degrees.
  2. In large-size skillet heat olive oil over a medium-low heat. Add onions and 1/4 teaspoon kosher salt. Cook, covered 10 minutes. Stir occasionally. Uncover and turn heat to medium. Cook 12 more minutes until golden brown. Stir often. Add thyme and cook 1 more minute. Remove from heat and transfer to bowl. Wipe out skillet.
  3. Butter a shallow 2 1/2-quart baking dish. Peel potatoes and slice them very thin. Thinly slice apples. Throw away any seeds.
  4. In skillet that was just used add cream and milk. Bring to a boil. Add remaining kosher salt, pepper, potatoes, and apples. Partially cover and cook 12 to 15 minutes until nearly tender, but not breaking apart. Gently turn occasionally.
  5. Spoon 1/3 of potato and apple mixture into prepared baking dish. Top with half of onions. Add portion of shredded cheese. Repeat and top with layer of remaining potato apple mixture. Add remaining shredded cheese. Pour remaining cream on top.
  6. Place baking dish on rimmed baking sheet and place in oven and bake 30 to 35 minutes until bubbling and golden brown.
  7. Remove from oven and let cool slightly before serving.
  8. Serve warm.
  9. Serves 6
  10. Prep Time: 60 Minutes Cook Time: 35 Minutes Total Time: 95 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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