Potato-Apple Gratin

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.

Yield: 10 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 595mg
  • Calories: 381
  • Calories from fat: 0%
  • Carbohydrate: 33g
  • Cholesterol: 118mg
  • Fat: 18g
  • Fiber: 3g
  • Iron: 2mg
  • Protein: 23mg
  • Saturated fat: 11g
  • Sodium: 827mg

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

  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 30. Put one in the oven every 45 minutes so there is always a fresh gratin on the buffet.
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