Something you don’t see in Arizona everyday…….our apple tree in the beautiful White Mountains!

Before you read this I want to ask you a question. What is a Gratin? (Graa-Tann)

I am not one bit ashamed to tell you that even after all the years of cooking, teaching cooking, catering and generally living my life for food and the preparation, I have been wrong. I always thought it meant it was a cheese dish, or at least a dish covered with cheese and baked. But NO-O-O-O! I was wrong. Here is the real definition of a gratin:

Ha! How bout that!!! All these years, I have been only partially correct. I thought it was just cheese. So now you know. But maybe you already did. If you did, congratulations. You are an official GOURMET!! So now back to our recipe:


One thing I like about this recipe is that you can start with 2 cups each of all three main ingredients, and then feel free to add more of any of them. Especially for me, the onion seemed to disappear, as onions do when they cook awhile and shrink up. So, do your own thing with the amounts.

2 cups each: thinly sliced onion, potatoes and apples

1/2 stick butter (I can’t resist using more usually)

In a large skillet, begin by sautéing the onion about 10 minutes, or till it wilts. Add potatoes, cover and cook about 10-15 minutes, or till potatoes begin to soften. Add the chopped apples, and about 1/2 cup of a little liquid (I always do broth for flavor, but water is fine too). Maybe next time I’ll try white wine! When mixture is starting to soften, add:

1 cup heavy cream

1 cup sour cream

2 cups shredded parmesan cheese

salt, pepper

Place all this mixture into a baking dish and sprinkle this mixture on top:

Put about 1 cup panko or regular breadcrumbs into a little bowl with a couple of tablespoons of soft butter. Mix and sprinkle over veggies. Add about a cup of shredded cheddar or yellow cheese. Bake at 375 about 35-40 minutes

This is one of the best things I’ve ever made. AND the most fattening. Those two things seem to go hand in hand.

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