Potato Apple Gratin

By • September 23, 2009 • 2 Comments

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Author Notes: You need:
- equal amounts potatoes and apples (I find red potatoes and tarter apples work best)
- cheese, grated (I generally use a mix of cheddar, monterey jack, parmesan/romano, and some asiago)
- a casserole dish (I have made this is glass pie pans and more, it really depends on how much you want to make)

Turn your oven to 450. Peel potatoes and/or apples, if desired. Slice up the potatoes, fairly thinly. The thicker the slices are, the longer it takes to cook, so judge accordingly. Next, do the same with the apples - if you have a coring/peeling machine, that is ideal. Start layering - potato layer, apple layer, cheese layer. The layers should not be so full that they cover up the layer below entirely, but rather each slice should be touching another slice from its own layer, with maybe some overlap. Repeat until you run out of potatoes and apples. End with a final cheese layer.

To cook, put aluminum foil over the top of the dish, and put in the oven. Bake until an inserted knife goes in easily (depending on how meticulous a slicer you are, 25-40 minutes). Remove the foil, and put back in the oven until the top is crisped.
RMC

Serves 1-10

  • potatoes
  • cheese
  • apples
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almost 5 years ago RMC

May I say that the "category" options fall woefully short of what gratin makers need!

Tad_and_amanda_in_the_kitchen

almost 5 years ago Amanda Hesser

Amanda is a co-founder of Food52.

This is a great point -- thank you. How about a category for "Potatoes, Corn and Legumes"?