Potato and Apple Gratin
- Author
- Christian Leue
- Servings
- 6 to 8
- Category
- Side
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
- 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.