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
medium onions, halved and thinly sliced
plus 2 Tablespoons heavy cream
fresh sage, chopped fine
fresh ground black pepper
apples, peeled and sliced thin
small-medium gold potatoes, peeled and sliced thin
shredded parmesan cheese (or asiago or whatever you want)
In This Recipe
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!