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Potato-Apple Gratin

Photo: Melanie Acevedo
Yield 10 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

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