Hot and Bubbly Potato, Tart Apple and Cheese Gratin

Serves: 4 to 6

Your rating: None (11 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

As the weather turns a little cooler, I am always drawn to dishes that are reminiscent of cozy evenings and firesides. Creamy potatoes, silky apples and golden melted cheeses are the perfect solution for conjuring these images. Try this dish with a delightfully crisp and spicy Riesling and welcome fall!

Ingredients

  • 2 tart apples, such as Honeycrisp, Pink Lady, Jazz or Granny Smith Add to list
  • 1 small Walla Walla or other sweet onion Add to list
  • 3 medium red potatoes Add to list
  • Salt and pepper, to taste Add to list
  • 3 ounces Beecher's Flagship cheese, grated Add to list
  • 3 ounces Gruyere cheese, grated Add to list
  • 1/2 cup heavy cream Add to list
  • 1 tablespoon chopped herbs, such as sage, thyme, basil, dill, marjoram or oregano (optional) Add to list

Preparation

Preheat oven to 350° F.

Trim both ends from the apples and using a corer, remove the core, leaving the apple whole. Peel the onion.

Using a mandolin or sharp knife, cut the apples, onions and potatoes into thin slices, crosswise.

Arrange the slices in a circular pattern in a cast iron skillet or round Dutch oven or baking dish. I do this by forming a bundle of 1 apple slice, 2 potato slices and 1 slice or a few rings of onion and laying it in the pan. I continue forming these bundles and overlapping them in a circle around the outside of the pan. I then form additional concentric circles inside that one, still overlapping, until the entire pan is covered.

Season with salt and pepper and sprinkle the cheeses on top. Pour the cream evenly over the pan and sprinkle with herbs if using. Cover the pan with a lid or with foil.

Bake for 30 minutes then remove the cover. Place the pan back in the oven for 10 minutes more or until the cheese is bubbled and browned.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on September 24, 2011.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: apples, cheese, potatoes

Comments

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Try it as a Curry Dish!

I love this recipe. Love it, love it. As with all recipes, this one got me started on a new dish. I typically use 2 gala apples, 2 small sweet onions, and 3-4 small red and white potatoes. The big change is the spice -- I have tossed aside the green spices (which I love with baked veggies) because I love curry. I probably use 4-6 tablespoons of whichever curry I have on hand or make. I mix it in the milk product (Half & Half, about 3/4 cup). I typically use the cheese I have -- often either a 1/2 cup of Romano and or 3/4 cup Dubliner. Love it! A slightly creamy curry potato with sweet onions, tart apples and a tangy cheese -- yum. I do have to up the temp to 400 and the time to 60 minutes; probably because I use a deeper dish and maybe thicker potato slices. Thanks Lynne & Ciscoe for the idea.

Reply: TRY IT AS A CURRY DISH!

Thanks for sharing with us, Amanda!

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