Ingredients for Apple Potato And Onion Gratin
- 12 tablespoons butter
- 2 medium yellow onions
- 1 teaspoon fresh thyme leaves
- 4 teaspoons salt
- 2/3 cup water
- 1/4 cup dry white wine (optional)
- 2 tablespoons brown sugar
- 2 pounds Yukon Gold potatoes
- 2 medium apples (such as Honeycrisp or Fuji)
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How to Make Apple Potato And Onion Gratin
- Preheat oven to 400°F (200°C).
- Butter a 13x9 inch baking dish.
- Melt 6 tablespoons of butter in a large nonstick skillet over medium heat.
- Add 2 medium yellow onions (roughly chopped), 1 teaspoon fresh thyme leaves, and 2 teaspoons salt.
- Sauté until onions are translucent, about 10 minutes.
- Increase heat to medium-high.
- Sauté until onions are tender and caramelized, about 8 more minutes.
- Remove from heat.
- Add 6 tablespoons butter, 2/3 cup water, 1/4 cup dry white wine (optional), and 2 tablespoons brown sugar to the skillet.
- Stir to combine.
- Bring to a boil, then remove from heat and let cool to lukewarm.
- In a large bowl, combine 2 pounds Yukon Gold potatoes (thinly sliced), 2 medium apples (such as Honeycrisp or Fuji, peeled, cored and thinly sliced), remaining 2 teaspoons salt, and the cooled onion mixture.
- Gently toss to coat.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- Cover the dish with foil (optional: use parchment paper for easier clean up).
- Bake until potatoes are tender, about 55 minutes.
- Remove foil and bake until the top is golden brown and the juices bubble thickly, about 20 minutes more.
- Let the gratin stand for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
80g
Fat
55g
Carbs
19g
