Gruyére and Apple Potatoes Au Gratin
Recipe courtesy of the Idaho Potato Commission.
8 Idaho potatoes, peeled and thinly sliced
4 Granny Smith apples, peeled, cored and thinly sliced
6 to 8 cloves garlic, peeled and chopped
4 to 6 shallots, peeled and chopped
1 to 2 tablespoons fresh marjoram leaves, chopped
1 1/2 pounds Gruyére (or other good cooking Swiss cheese), shredded
3 pints heavy cream
Ground nutmeg, salt and ground white pepper to taste
- 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.
- Cover with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes or until potatoes are fork tender.
- Uncover and bake an additional 25 to 30 minutes or until the top is golden brown.
Makes 12 servings.
Recipe and photograph courtesy of the Idaho Potato Commission.