Apple-Potato Gratin
Apple-Potato Gratin
From Everyday With Rachael Ray magazine
Ingredients
- 1 cup heavy cream
2 pounds baking potatoes, peeled and thinly sliced
Salt and pepper
Chopped fresh thyme
2 Granny Smith apples -- peeled, cored and thinly sliced
3/4 pound white cheddar cheese, preferably Vermont, grated
Directions
- Preheat the oven to 350º. Grease a 9-by-13-inch baking dish.
- Pour 1/3 cup heavy cream into the dish. Place a layer of overlapping potato slices on top and season with salt, pepper and thyme.
- Add a layer of apple slices, sprinkle with one third of the cheese, some thyme, salt and pepper.
- Repeat the layering two more times, pressing the layers down with your fingers so the cream works its way into each layer.
- Cover the dish loosely with foil and bake until the potatoes are tender when pierced with a fork, about 1 1/2 hours.
- Uncover the dish and cook under the broiler until the top is golden, about 3 minutes.
Serves 8.
Information
- Category
- Potatoes, Breakfast/Brunch
- Cuisine
- French