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Gruyére & Apple Potatoes Au Gratin
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 30 Min. Cook Time: 70 Min. What you need:
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+ 8 Idaho potatoes, peeled and thinly sliced
+ 4 Granny Smith apples, peeled, cored and thinly sliced + 6-8 cloves garlic, peeled and chopped + 4-6 shallots, peeled and chopped + 1-2 Tbsp. fresh marjoram leaves, chopped + 1 1/2 lb. Gruyére (or other good cooking swiss cheese), grated + 3 pt. heavy cream + ground nutmeg, salt, and white pepper to taste What to do:
1. In a large casserole place a single overlapping layer of russet potatoes and apples, sprinkle lightly with salt, pepper, nutmeg, marjoram, garlic, shallots and cheese. Continue this layering process until the casserole is full and your final layer finishes with cheese topping. Slowly pour the heavy cream over the dish, letting the cream fill the dish and come up over the top of the final layer of potatoes. You may want to press down gently on the top of the potatoes to make sure the final layer is submerged without being soupy.
2. Cover with foil and bake at 375°F for 45 min. or until potatoes are fork tender. Uncover and bake an additional 25-30 min. or until the top is golden brown. |
