Tuesday, July 28, 2015

Potato Gratin with Apple, Pancetta and Swiss

Alpine style gratin, a little different with the apple.


  • 1 1/2 pounds small waxy red potatoes, thinly sliced 
  • 2 large golden delicious apples, peeled, cored and thinly sliced 
  • 4 ounces pancetta ham, browned and crumbled
  • 2 tablespoons snipped fresh chives
  • 8 ounces grated Gruyere Swiss cheese, grated (I prefer cave-aged)
  • 8 ounces heavy cream
  • salt and black pepper
  • 2 tablespoons butter, cut into tiny cubes
  • 1/8 teaspoon grated nutmeg

  • Method:

    1. Preheat oven to 350°F.
    2. Layer potatoes,  apples, and cheese in  a large buttered rectangular baking dish and  season with salt and black pepper.
    3. Pour the cream over all and sprinkle with pancetta, chives, a touch of nutmeg and the tiny butter cubes.
    4. Cover with foil and bake until potatoes are tender (about 90 minutes), then remove foil and bake 15 minutes more.
    5. Let sit 15 minutes or so before serving to set up.
    8 servings
    About 1hr 45 mins total  time

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    Thank you for your comment! ~Sue