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square close up potato apple gratin

Potato Apple Gratin

Ana Coronado
November 2, 2022
In the Fall, this Potato Apple Gratin is a staple for both Thanksgiving, Christmas and in between. I have also served this for New Years Day brunch and it's always a winner and yields many servings as well as everyone loving it!
4.41 from 5 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
0 minutes
Total Time 2 hours
Course Brunch, Dinner, Holiday
Cuisine American, French
Servings 10
Calories 380 kcal

Equipment

  • 1 casserole dish 3 1/2 - 4 qt size
  • mandolin slicer optional
  • cheese grater optional
  • medium bowl
  • whisk

Ingredients
  

  • 2 lbs potatoes, baking like Russet potatoes, thinly sliced
  • 2 lbs apples, unpeeled Granny Smith, thinly sliced, cores removed
  • 1 lb Swiss cheese, Gruyere or mild cheddar shredded
  • 1/4 lb Parmesan cheese grated
  • 3 eggs fresh
  • 3 cups Buttermilk
  • 2 tbsp Thyme, chopped Fresh, leaves only
  • 2 tsp salt Kosher
  • 1/2 tsp pepper ground
  • Thyme sprigs garnish, optional

Instructions
 

  • Preheat oven to 400°F.
  • Prepare a large casserole dish, 3 1/2qt or slightly larger. Spray with nonstick cooking spray and set aside.
  • If you are shredding the cheese, start by shredding the pound of Swiss cheese and grate some Parmesan. Set aside.
  • Whisk the buttermilk, eggs , thyme leaves, salt and pepper in a medium bowl. Set aside. 
  • If you use a mandolin, set to 1/8" thickness. Wash and peel the russet potatoes. Carefully slice thinly, about 1/8" thick either through a mandolin or by hand use a knife. Once you have sliced all the potatoes, set aside. 
  • Wash and dry apples. If using a mandolin, set to 1/8" thickness. Slice in half, remove core and stems. Slice thinly also, about 1/8" thick. I cut around the core so the majority of the the apple slices will be larger and a few small pieces in between, that is okay. It won't affect the dish in any way. If using a knife, slice thinly about the same thickness, 1/8 inch.
  • In the large casserole that you prepared, arrange a layer of potatoes, slightly overlapping, on the bottom of the casserole. Now cover with a layer of apples and add a 1/3 of the Swiss cheese, 1/3 of the grated Parmesan cheese and pour 1/3 of the egg mixture. Repeat a layer of potatoes, apples, 1/3 of the cheeses and 1/3 of the egg mixture. Repeat the last layer. Now this is ready for the oven!
  • Tip: place a piece of parchment paper between the potato mixture and foil so that the cheese doesn't stick to the foil. This will save the cheese and also keep the casserole looking beautiful. 
  • Bake covered for 1 hour and 15 minutes. Remove from stove, remove foil and parchment paper and bake for another 15-20 minutes until golden brown and potatoes are tender. 
  • Allow to set for about 15 minutes and then serve. 
  • This casserole can be served warm or at room temperature. 
  • Tip: casserole can be made 6 hours prior to baking. Assemble and place in refrigerator until ready to bake. Remove from the refrigerator 20 minutes before baking. 

Notes

 
Recipe adapted by Real Simple 2006.

Nutrition

Serving: 1cupCalories: 380kcal

Nutritional information is calculated online and should be used as a guide.

Keyword apple recipe, Au gratin, easy side dish, holiday side dishes, potatoes, scalloped potatoes

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