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


Melanie Acevedo

Recipe Summary

10 servings


Ingredient Checklist


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.

  • 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.