A cool-weather mix of potatoes, apples, and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41 to supply both salt and savory notes. No cheese or cream is used, allowing the flavors of peak season produce to shine through.

Potato and Apple Gratin

Christian Leue

Servings/Yield

6 to 8

Category

Side

Potato and Apple Gratin

Ingredients

  • 2 1/2 pounds of baking potatoes (eg. Yukon Gold, Russet, and/or Kennebec), peeled and sliced 1/8" thick

  • 8 Tbsp (1 stick) butter, diced

  • 2 medium onions, peeled and sliced into thin rounds

  • 2 pounds of apples with good acidity (eg. Honeycrisp, Winesap, and/or Pink Lady) peeled and cored, sliced 1/8" thick

  • 1 tsp salt

  • 1/2 cup dry white wine

  • 1/2 cup chicken or vegetable stock*

  •  1 Tbsp Lula N.41 blend

  • 1 parchment paper circle cut to fit the skillet, or a lid that is slightly smaller than the pan

Directions

  1. Preheat oven to 400°F. Butter a 10-inch cast iron skillet or baking dish and add a layer of half of the potatoes.

  2. 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.

  3. Place the cooked onions in a layer over the potatoes, followed by the apples and the other half of the potato slices.

  4. Cover with the parchment circle or lid and and bake for 40 minutes.

  5. 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.

  6. Allow to cool for about 10 minutes, then slice and serve.

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