While the idea's a good one, this is definitely not worth making again without some serious modifications. It was a curdled unappetizing looking mess, lacking in flavor - a total waste of good ingredients. You can do much better.
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.
More From Real Simple
- 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
- 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
- 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.
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