Author Notes: A fall gratin that smells like heaven – the boiled cider ups the apple flavor and the parmesan cheese adds some depth. In the first iteration of this, I used raw onions and as my husband put it, “….uh….it’s onion-y…” He had a pained look on his face while gamely smiling around the onions. But then I remembered this amazing tomato-potato gratin from Sunday Suppers at Lucques that uses caramelized onions (you should definitely check it out if you get a chance). And that was all it took. Feel free to sub out any root veggies you like for the potatoes. A mandolin makes quick work of the slicing but please use the guard. I tried very hard to take the top of my finger off making this. And yes, I know that you should always use the guard and yes, I know that it was stupid but there you have it. Now I’m limited on writing and cooking and knitting (blood in yarn is not a good look) until my finger heels. Yes mom, I know I’m an idiot….but you love me anyway! —Niknud
Serves: 4-6
Ingredients
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1
tablespoon butter
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5
medium onions, halved and thinly sliced
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3/4
cup plus 2 Tablespoons heavy cream
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2
teaspoons fresh thyme
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2
teaspoons fresh sage, chopped fine
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1/2
teaspoon fresh ground black pepper
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1
teaspoon salt
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2
tablespoons boiled cider
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3
apples, peeled and sliced thin
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5
small-medium gold potatoes, peeled and sliced thin
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1/4
cup shredded parmesan cheese (or asiago or whatever you want)
Directions
- In a heavy bottomed pan, melt the butter over medium low heat. Add the onions and cook, stirring occasionally until the onions are carmelized with a deep golden color.
- While the onions are carmelizing, Combine the cream, sage, thyme, salt, pepper and boiled cider in a small bowl. Put half the mixture in a bowl with the apple slices and half with the potato slices and toss to coat.
- Preheat the oven to 425 and grab your gratin pan (a deep dish pie plate works well).
- When the onions have finished cooking, place half in the bottom of the pie plate, then place a layer of apples and a layer of potatoes on top. Repeat. Use a spatula to get any leftover cream out of the bowls – no wasting the good stuff! Cover tightly with aluminum foil and cook for 90 minutes.
- Remove the foil and cook, uncovered for another 40 minutes, checking occasionally to make sure it’s not over-browning. When there are 15 minutes remaining, sprinkle the parmesan cheese over top. Enjoy!
/f2cbc567-ddbe-4cb8-895d-070c80c25af1--gratin.JPG "Apple-Potato Gratin with Caramelized Onions 2")
Photo by Niknud
