This crispy-on-top, creamy gratin recipe is really clever — it combines apple (pomme in French), with potato (pomme de terre, or earth apple). In this recipe from Neighbor Food, you get multiple layers of the two tender “apples,” mingling with gooey cheddar cheese, nutmeg and cubes of salty prosciutto.
Potatoes and Apples Au Gratin with Skellig Cheddar Cheese
Ingredients:
4 lbs. potatoes (Russet, Yukon Gold, or Red Skins work), peeled and sliced thin
3 small apples, peeled, cored, and thinly sliced
2 cloves garlic
1-1½ Tablespoons sea salt or Kosher salt
1½ teaspoons fresh ground black pepper
½ teaspoon ground nutmeg
2½-3/12 cups cream
2 cups shredded Skellig cheddar cheese
2 ounces prosciutto cubes
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