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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

Vendors

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Baking Vegetarian Sides

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Apple & potato gratin

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