1.24.2009

Apple and Potato Gratin



Ahhhh.........comfort food. Welcome back into my life. You are such a wonderful companion during the winter months. You make my apartment smell wonderful and make me forget of any worries I might be having. You could very vell be one of my best friends. What have you brought me today?

Pink lady apples and red skinned potatoes? I like your style. With a little cheese, this could make a pretty delicious gratin, even if I am going to eat you for breakfast. Maybe wash you down with a little hot chocolate later. Today is starting to look pretty good....



1 large apple
1 large red skinned potato
1/4 cup shredded cheddar cheese
4 tbsp heavy cream
1 tbsp butter
salt


Preheat oven to 375°F. Thinly slice potatoes (with a very sharp knife or a mandoline) and place in a large bowl of water too remove excess starches. Thinly slice apples (same cutting method as above) and reserve. Melt butter in a cast iron skillet to evenly coat the bottom and sides. Start alternating slices of apple and potato in the skillet until the bottom is covered.



Pour the heavy cream over top, as well as the shredded cheddar cheese. Add a sprinkling of salt, cover with tinfoil, and bake in the oven for about thirty minutes, or until the potatoes are tender. Remove the tinfoil to brown the cheese until golden brown. Serve warm.



This recipe only makes one layer of the gratin for a quick breakfast. For a more substantial meal, feel free to make many layers and adjust cooking time as necessary.


9 comments:

kvh said...

ooh. ooh ooh ooh ooh ooh.

yes please.

Anonymous said...

For the not-so-experienced cooks in the house, can you give suggestions on how to adjust the time/temp per each added layer of gratin? TIA - I can't wait to try it!

LunaCafe said...

Sometimes the simple dishes are the best. Lovely!

P K said...

Anonymous: if you'd like to try multiple layers, i can only give this advice: trial and error. cooking is about giving it a shot and seeing what happens! but, i will say that i am pretty sure that the temperature would not change too much (unless you are doing 17 layers, in which case i would reduce it by a fair amount). as for time: start with 30 minutes. carefully pierce entire dish with a knife every ten minutes (after the initial 30 minutes) until you feel no resistance from the potatoes. then begin the browning process. give it a shot! and don't forget to report back! i'd love to hear about your experience!

The Food Traveller said...

This is an interesting recipe!

Mindy said...

Mmmm...I'm going to try this this week with a little chicken schnitzel!

Kevin said...

I like the sound of adding apple to a potato gratin.

Farmgirl Susan said...

This looks wonderful! What size pan did you use?

P K said...

farmgirl susan: this was made in a 10" cast iron skillet. it's not perfectly seasoned yet, but soon....