Potato and Apple Gratin

Autumn is officially here (even though it’s 78 degrees in San Diego) and this potato apple gratin is the perfect dish to usher in the season.  Cheese, potatoes, milk, sweet apples and some herbaceous rosemary, make this dish the perfect comfort food for a chilly evening.

Why apples? First of all, it’s Fall and they’re in season!  Secondly I love the sweet and salty creation of matching these ingredients in one delicious, hearty side dish. Third - have you ever had potato latkes with apple sauce? These two ingredients make a perfect pair.  Finally lets face it, as September draws to a close and Halloween is looming in the not so distant future, apples are simply the "it" ingredient.

Potato and Apple Gratin
serves 4-6

Ingredients

• 2 lbs. yukon gold or white potatoes, thinly sliced
• 3 medium apples, thinly sliced (about 3 cups)
• 4 green onions, sliced
• 2 cups Monterey jack cheese
• 1 teaspoon finely chopped rosemary
• 2 cups whole milk
•  1 teaspoon Kosher salt
• Ground pepper
•  Chopped green onion for garnish

Cooking Directions

1. Pre-heat oven to 400 degrees F. Butter an 11 x 7 inch gratin pan or casserole. Layer half of the potatoes on the bottom of the pan. Top with all of the apples, green onions, rosemary, and 1 cup of the cheese. Sprinkle with salt and pepper. Layer the rest of the potatoes and pour the milk over the top. Finish with spreading the final cup of cheese over the potatoes.
2. Cover the top with foil, place on cookie sheet (to catch spills) and bake for 45 minutes. Take off foil and bake for 15 more minutes or until the top is nicely browned and the casserole is bubbling.
3. Let cool for 15 minutes and garnish with chopped green onion.

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