Apple, Potato, and Onion Gratin

By December 15, 2011Uncategorized

12 tablespoons (1 1/2 sticks) butter, divided

2 yellow onions, sliced

2 tablespoons (packed) chopped fresh thyme

4 teaspoons fine sea salt, divided

2/3 cup water

2/3 cup dry white wine

4 teaspoons sugar

2 pounds Yukon Gold  potatoes, peeled, cut into 1/4-inch-thick rounds

4 apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 min. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 min longer. Remove from heat. Add remaining butter, 2/3 cup water, wine, and sugar to skillet; stir to combine. Bring to boil. Cool onion mixture to lukewarm. Combine potatoes, apples, remaining salt, and onion mixture in large bowl; toss to blend. Transfer to baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil. Bake gratin until potatoes are tender, about 55 min. Uncover and bake until top browns and juices bubble thickly, about 20 min longer. Let gratin stand 15 minutes before serving.  From Bon Appetit, Feb. 2005.

Author Terra

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