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Author Notes: A fall gratin that smells like heaven - the boiled cider ups the apple flavor and the parmesan cheese adds some depth. In the first iteration of this, I used raw onions and as my husband put it, "....uh....it's onion-y..." He had a pained look on his face while gamely smiling around the onions. But then I remembered this amazing tomato-potato gratin from Sunday Suppers at Lucques that uses caramelized onions (you should definitely check it out if you get a chance). And that was all it took. Feel free to sub out any root veggies you like for the potatoes. A mandolin makes quick work of the slicing but please use the guard. I tried very hard to take the top of my finger off making this. And yes, I know that you should always use the guard and yes, I know that it was stupid but there you have it. Now I'm limited on writing and cooking and knitting (blood in yarn is not a good look) until my finger heels. Yes mom, I know I'm an idiot....but you love me anyway! —Niknud
- 1 tablespoon butter
- 5 medium onions, halved and thinly sliced
- 3/4 cup plus 2 Tablespoons heavy cream
- 2 teaspoons fresh thyme
- 2 teaspoons fresh sage, chopped fine
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon salt
- 2 tablespoons boiled cider
- 3 apples, peeled and sliced thin
- 5 small-medium gold potatoes, peeled and sliced thin
- 1/4 cup shredded parmesan cheese (or asiago or whatever you want)
- In a heavy bottomed pan, melt the butter over medium low heat. Add the onions and cook, stirring occasionally until the onions are carmelized with a deep golden color.
- While the onions are carmelizing, Combine the cream, sage, thyme, salt, pepper and boiled cider in a small bowl. Put half the mixture in a bowl with the apple slices and half with the potato slices and toss to coat.
- Preheat the oven to 425 and grab your gratin pan (a deep dish pie plate works well).
- When the onions have finished cooking, place half in the bottom of the pie plate, then place a layer of apples and a layer of potatoes on top. Repeat. Use a spatula to get any leftover cream out of the bowls - no wasting the good stuff! Cover tightly with aluminum foil and cook for 90 minutes.
- Remove the foil and cook, uncovered for another 40 minutes, checking occasionally to make sure it's not over-browning. When there are 15 minutes remaining, sprinkle the parmesan cheese over top. Enjoy!
- This recipe was entered in the contest for Your Best Savory Apples