Apple, Potato, and Onion Gratin
|3/4 cbutter; (1 1/2 sticks), divided|
|2 lbonions; sliced|
|2 tbfresh thyme; packed, chopped|
|4 tsfine sea salt; divided|
|2/3 cDry white wine|
|2 1/2 lbYukon Gold; or yellow Finn or German Butterball potatoes, peeled and cut into 1/4-inch-thick rounds|
|2 lbtart apples; such as Granny Smith|
|Pippin or Pink Lady; peeled, halved, cored and cut into 1/4-inch-thick slices|
Apple, Potato, and Onion Gratin Preparation
Preheat oven to 400F. Butter 13x9x2-inch glass or ceramicbaking dish. Melt 6 tablespoons butter in large nonstick skillet over mediumheat. Add onions, thyme, and 2 teaspoons salt; saute until onions are translucent, about 10 minutes. Increase heat to medium-high; saute until onions are tender and begin to color, about 8 minutes longer.
Remove from heat. add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stirand swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.
Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture inlarge bowl; toss gently to blend. Transfer to prepared baking dish, spreadingevenly. Cover dish with parchment paper, then cover with foil, shiny side down.
Bake gratin until potatoes are tender, about 55 minutes.
Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300? F oven for 20 minutes.) Let gratin stand 15 minutes before serving.
Makes 8 servings. Recipe By: Epicurious.Com - Bon Appétit
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