This Gruyere, apple, and potato gratin recipe fits the bill when wholesome, hearty fare is on the menu. With inexpensive ingredients available year-round, this savory-sweet dish fits nicely into any dinner.
Cook's note: Use any sweet-tart, firm baking apple for this apple, potato, and Gruyere recipe. Granny Smiths work very well in gratins, and are widely available and inexpensive.
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- 2 large onions, chopped
- 2 tablespoons olive oil
- 1 teaspoon granulated sugar
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 3/4 cup crème fraiche (substitute sour cream)
- 1 teaspoon salt
- 3/4 teaspoon thyme
- 1/2 teaspoon ground black pepper
- 1 pound grated Gruyere cheese
- 2 tablespoons butter, softened
- 1 1/2 pounds baking potatoes, peeled and cut crosswise into 1/4 inch slices
- 1 pound tart baking apples, peeled, cored, and cut crosswise into 1/4 inch slices
How to make Gruyere, apple, and potato gratin:
Sauté the chopped onions in the olive oil in a large skillet set over low-medium heat for 10 minutes until they turn tender. Sprinkle the onions with1 teaspoon granulated sugar, stir the mixture, and then reduce the heat to low. Cook the onions for 20 to 25 more minutes, until they turn golden brown. Remove the onions from the heat and allow them to cool for 10 minutes.
Stir the caramelized onions, milk, heavy cream, crème fraiche, salt, thyme, and ground black pepper until the mixture is thoroughly mixed. Stir the grated Gouda cheese into the caramelized onion and cream mixture.
Preheat the oven heat to 350F. Butter a large baking dish and spread 2/3 cup of the onion cream into the bottom of the dish. Layer half of the potatoes and apples, alternating slices of potatoes and apples, into the dish, and spread half of the remaining onion cream onto the potatoes, and repeat the same process one more time. Press down on the top layer of potatoes and apples, cover the pan with foil or a lid, and bake the gratin for 90 minutes. Allow it to cool for 15 minutes before serving.
This cheese, apple, and potato gratin recipe makes 6 to 8 servings.
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