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Creamy Potato and Apple Gratin

Sue Lau
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Prep Time 20 mins
Cook Time 1 hr 45 mins
Course Side Dish
Cuisine French
Servings 8


  • 1 pound russet potatoes peeled and very thinly sliced
  • 2 medium baking apples peeled, cored and sliced
  • 1 large onion thinly sliced
  • 2 tablespoons butter
  • 6 ounces Murrays Mac & Cheese blend (may sub 2 ounces Gruyere, 2 ounces Butterkase and 2 ounces Raclette cheeses or a combination thereof)
  • pinch nutmeg

Cream sauce:

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried chives
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups whole milk
  • 8 ounces cream cheese (at room temperature)


  • Preheat oven to 350F.
  • Thinly slice potatoes and keep submerged under cold water while you prep to keep them from darkening.
  • Also the apples.
  • Saute the onions in the butter until softened and set aside.
  • Prepare the cream sauce: heat the butter and whisk in the flour until smooth; let cook about half a minute.
  • Stir in the seasonings and milk, whisking over low heat until mixture comes to a boil.
  • Let cook one minute to thicken.
  • Remove from heat and stir in cubes of softened cream cheese.
  • Butter a large casserole or gratin dish.
  • Alternate layers of potato, apple and onion with the sauce.
  • Cover the dish with foil and bake for one hour and fifteen minutes.
  • Remove the foil and sprinkle with the cheese blend and a little bit of nutmeg.
  • Return to the oven and bake about 30 minutes more, or until the top is golden and the potatoes are tender.
  • The gratin should be done, but test with a fork and if it is not, recover the pan with the foil so the cheese doesn't get too dark and bake at ten minute intervals until it is done. You definitely do not want underdone potatoes- and the thickness of those determines the time more than anything else.


From the kitchen of palatablepastime.com
Keyword apples, autumn recipes, potatoes
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