Potato and Apple Gratin
Rated 4.6 stars by 12 readers
Category
Side
Author
Christian Leue
Servings/Yield
6 to 8
Ingredients
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2 1/2 pounds of baking potatoes (eg. Yukon Gold, Russet, and/or Kennebec), peeled and sliced 1/8" thick
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8 Tbsp (1 stick) butter, diced
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2 medium onions, peeled and sliced into thin rounds
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2 pounds of apples with good acidity (eg. Honeycrisp, Winesap, and/or Pink Lady) peeled and cored, sliced 1/8" thick
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1 tsp salt
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1/2 cup dry white wine
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1/2 cup chicken or vegetable stock*
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1 Tbsp Lula N.41 blend
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1 parchment paper circle cut to fit the skillet, or a lid that is slightly smaller than the pan
Directions
Preheat oven to 400°F. Butter a 10-inch cast iron skillet or baking dish and add a layer of half of the potatoes.
In another skillet melt 6 tablespoons of the butter and sauté the onions with the salt over medium heat until golden and fragrant (10-15 minutes). Add the wine, stock, and the Lula blend and cook until the liquid is reduced and mostly absorbed.
Place the cooked onions in a layer over the potatoes, followed by the apples and the other half of the potato slices.
Cover with the parchment circle or lid and and bake for 40 minutes.
Uncover, dot with the remaining butter and bake until the top is crisp. If you like it extra crispy you can carefully broil it until browned in spots.
Allow to cool for about 10 minutes, then slice and serve.
Recipe Note
Recipe Notes
* for additional body, add a teaspoon of gelatin to the stock
Variations & Ideas:
• Vegan? Try substituting the butter with 1/2 cup olive oil blended with 1-2 teaspoons white miso and 3 cloves of chopped fresh garlic. You can even add a bit of agar to the stock for body.
• Instead of dotting the top with cold butter, brush with brown butter made with an additional teaspoon of Lula.
• Serve with a warm blue cheese sauce (Bernise is a great addition to the sauce).
• Cut slices of leftover gratin and fry on all sides for a crispy way to give it new life.
• Experiment with other root vegetable and fruit combinations (subbing for the apples and potatoes), try:
turnips, persimmons, and Isphahan N.1sweet potatoes, carrots, and Vadouvan N.28jicama, pears, and Shabazi N.38 (note the jicama will not lose its crunch so this will be texturally different than the other variations)
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