Apple Potato Gratin

For this dish, there is no special story, except that I saw a picture of it on Tastespotting and thought it looked yummy. When I clicked to the actual post at Six Course Dinner, I found that the recipe was as simple as the picture looked, so decided to try it. I thought the sweetness of the apples and the creaminess of the gratin would work well with my chicken schnitzel, and it did!


I did have to make a few adjustments since the original dish was a one-person breakfast, and I was making this as a whole-family dinner side dish and because the original recipe called for cheddar, which is worth it's weight in gold here in France. You can find the original recipe here and my adjustments to that below.

Apple Potato Gratin
adapted from Six Course Dinner
Text-Only Version

1-2 large apples (I used Pink Ladies.)
2-3 large red-skinned potatoes
1/4 cup Gouda or Edam cheese, grated
1/4 cup Mimolette cheese, grated
5 Tbl heavy cream
1 Tbl butter
Salt and pepper

Preheat oven to 375 degrees. Place your baking dish or cast iron skillet in the oven with the butter until melted.

Thinly slice potatoes using a mandoline or a very sharp knife and place in a bowl of cold water to remove excess starches. Thinly slice the apples and set aside. Make sure the bottom of your baking dish is coated with the melted butter, and then start alternating the potato and apple slices until the bottom is covered. Sprinkle with salt and pepper and sprinkle with half of the cheese. Then add another layer of potato and apple, salt and pepper the layer, and sprinkle with the remaining cheese. Pour the cream over the top.

Cover with foil and bake for about 30 minutes or until the potatoes are fork tender. Remove the foil and bake until the cheese begins to turn golden brown. Serve warm.