Rating: 1.5 stars
3 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Kay Chun and Jane Kirby
Recipe by Real Simple December 2002

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Melanie Acevedo

Recipe Summary

Yield:
10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

calcium 595mg; 381 calories; calories from fat 0%; carbohydrates 33g; cholesterol 118mg; fat 18g; fiber 3g; iron 2mg; protein 23mg; saturated fat 11g; sodium 827mg.
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