In Partnership with Crate & Barrel Canada - All opinions are my own
Cooking a turkey dinner can be sometimes be an intimidating meal to serve your guests. For everyone from a newbie home cook to an experienced home entertainer. There is a lot going on! Why not make it easier on yourself with a Thanksgiving side that is simple in time, taste and ingredients but stands out on your dinner table! I’ve partnered with Crate & Barrel Canada this year to bring you this easy to make Potato Apple Gratin. A perfect combination of sweet and savoury with buttery potatoes layered with sweet baked apples, onions and a bubbly gruyere and creamy sauce served right from oven to table with ease.
What I love About This Thanksgiving Side Dish
- It’s delicious (first and foremost) It’s made with simple ingredients that combined together make a perfectly balance of flavours, sweet, savoury, creamy a touch of salty. I would honestly be shocked if there were any leftovers and if so, I call dibs!
- It saves me time on prep since everything is thinly sliced, there’s no need to peel your potatoes and apples, just make sure they are washed well. If you’re adversed to skins, go ahead and peel though, it’s completely preference but not required.
- I love that my table is set to serve this dish right from the oven with the Marin White Oval Baker with Handles onto my Whirl Braided Centre Piece, I can take my dish right from the oven to table without worrying about the table linens taking the heat and mess.
- It is a “good looking” dish. I mean move over turkey. The apple round on top make for a pretty pattern, white creamy sauce and little sprigs of thyme – your guests are sure to be impressed!
Tips for Making Potato Apple Gratin
- As I mentioned above, you’ll want to make sure your potatoes, apples and onions are very thinly sliced, a sharp knife will do the trick but I find a mandoline gets the most consistent thin slices and makes quick work of it as well.
- Don’t be thrown off by the flour butter beginner of the sauce, it’s very easy and the flour butter mixture that helps give that sauce a nice touch of thickness so you don’t get a soupy gratin. Allowing the butter to melt fully and then mixing the flour in and allowing it adapt for a minute or two will give out a little nuttiness of the flour.
- Not sure about Gruyere cheese? It’s a lovely slightly sweet, slightly salty cheese you can find in the deli section of most grocery stores but if you’re still not sure you could substitute for a sharp white cheddar or even mozzarella
Thanksgiving Potato Apple Gratin
A simple but delicious and satisfying Potato Apple Gratin that’s sure to win over your Thanksgiving guests this year! Made with creamy layers of potatoes, apples, and onions, with gruyere cheese crisped on top.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 8-10 Servings
- 4-5 Medium Russet Potatoes Thinly Sliced Rounds
- 2 Granny Smith Apples Thinly Sliced Rounds (Make sure seeds are removed)
- 1 Small Onion Peeled and Thinly Sliced Rings
- 1 1/2 Cups of Heavy Cream
- 1 Cup of Whole Milk
- 2 Tbsp of Butter
- 2 Tbsp of All-Purpose Flour
- 2 Cups of Shredded Gruyere Cheese
- Salt and Pepper to season
- Fresh Thyme to Garnish
- Preheat oven to 350F
- Slice russet potatoes, granny smith apples and onion thinly (I used a mandoline to slice mine easily and very thinly. I didn’t peel my potatoes or apples for that reason but feel free to peel yours if you prefer)
- In a medium sized pot on low, heat butter until fully melted. Add in flour and combine allowing to cook for 1-2 minutes, then stirring in cream and milk allow to simmer until mixture thickens slightly and remove from heat.
- Spray a large oven proof baking dish Marin 10 x 13.75 White Baker with Handles with cooking spray and begin to layer potatoes, sliced onion, apple, pouring over a third of the cream sauce, seasoning with salt and pepper and shredded gruyere cheese and repeat for a total of three layers
- Place baking dish in oven and allow to cook for approximately 45 minutes or until fully tender and cooked through. Top should be nice and golden crisp, if not, you can let it sit for 3-5 minutes under broil watching to make sure it doesn’t over cook.
- Remove and allow to sit before serving right out of the dish with a serving spoon. Season with extra salt and pepper and some fresh thyme