Potato-Apple Gratin

Potato-Apple Gratin Recipe
Photo: Melanie Acevedo
Cook outside the casserole box with this inventive gratin. Granny Smith apples lend seasonal flavor, while plenty of Swiss and Parmesan cheeses make this dish a savory indulgence that all your guests are sure to love.
2

Has potential

Yield:

10 servings

Recipe from

Real Simple

Nutritional Information

Calcium 595 mg
Calories 381
Caloriesfromfat 0 %
Carbohydrate 33 g
Cholesterol 118 mg
Fat 18 g
Fiber 3 g
Iron 2 mg
Protein 23 mg
Satfat 11 g
Sodium 827 mg

Ingredients

3 eggs
3 cups buttermilk
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
2 pounds baking potatoes, peeled and cut into 1/8-inch slices
2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
1 pound Swiss cheese, shredded
1/4 pound Parmesan, grated

Preparation

Heat oven to 400º F. Coat a 3 1/2-quart casserole with cooking spray. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set aside. Arrange a layer of slightly overlapping potatoes in the casserole. Cover with a layer of apples and sprinkle with a third of each cheese. Pour a third of the egg mixture on top. Make 2 more layers. (Can be made up to 6 hours ahead.) Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or until the potatoes are tender. Remove from oven. Serve warm or at room temperature.

Note: Assemble 3 casseroles to serve 30. Put one in the oven every 45 minutes so there is always a fresh gratin on the buffet.

Note:

Kay Chun and Jane Kirby,

December 2002
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