Ingredients
- 50g butter
- 50g flour (gluten free works)
- 1 onion
- 2 cloves garlic
- 1 tsp dried tarragon
- 4 cups milk
- 800g potatoes (I used Agria)
- 3 granny smith apples
- 70g cheddar cheese
Apple & potato gratin
Method
- Preheat oven to 180 degrees Finely slice the onion and finely chop the garlic
- Heat a pot on a moderate heat, add the butter and then cook the onion and the garlic until softened without colouring
- Add the tarragon
- Add the flour and continue to cook for one minute
- Whisk in the milk 1 cup at a time, allowing it to thicken each time before adding the next
- Peel and slice the potatoes about 2mm thick (I like to use a mandolin or a food processor if possible)
- Wash, quarter and remove the core from the apples (leaving the skin on is fine) and then slice the same thickness as the potatoes Place a layer of the potato in the bottom of a baking dish approx
- 20 x 30 cm
- Lightly season with salt and pepper and then add a layer of the apples
- Pour over 1/3 of the sauce and continue this process until you layered all of the potato and apple, finishing with a layer of the sauce
- Grate the cheddar and sprinkle over the top of the gratin
- Cover with foil and bake in the oven for 1 ½ hours or until the potato is tender
- Remove the foil and continue to cook for another 5-10 minutes to brown the top of the gratin Enjoy as a side dish with a main meal