Potato, Sage, and Apple Gratin

It is mid-September and the first signs of fall are in the air.  The leaves are starting to change, the sun is lower in the sky, and there is a crispness in the morning air.  The change in seasons makes the Panther crave comfort food and what is more comforting than a casserole.  The Panther consulted one of her favorite little cookbooks, "Casseroles, Comfort Food at its Best" by Tessa Bramley for inspiration.

This book is packed with delicious and comforting recipes.  This particular recipe for a Potato, Sage and Apple Gratin caught the Panther's eye because it uses Granny Smith apples which are in season right now. This hearty dish can be served as a main dish or as an accompaniment.

The author, Tessa Bramley describes this dish as follows,

"Perfect for the busy cook, the vegetables can be layered ahead of time, then topped with the apples before baking.  The gratin is delicious with any braised meat, especially pork, and particularly good with spicy sausages." 

Potato, Sage, and Apple Gratin

3 lbs waxy potatoes, finely sliced

1 onion, finely chopped

leaves from 3-4 sprigs of sage

1 tablespoon unsalted butter

4 Granny Smith apples, peeled and thickly sliced

1 cup heavy cream

1 egg

a large pinch of freshly grated nutmeg

sea salt and freshly ground black pepper



Add the potoaoes to a saucepan of boiling salted water and cook for 5 minutes.  Drain and let cool for a few minutes.

Put a layer of potatoes in a greased 6-cup gratin dish and top with a layer of chopped onions.  Add a few sage leaves, salt, and pepper.  Repeat, finishing with a layer of potato.

Melt the butter in a skillet, add the apples, and turn to coat well.  Arrange the apples on top of the potatoes, slighly overlapping each slice.  Beat the cream and egg until mixed, then add the nutmeg, salt, and pepper, and pour over the apples.

Bake in a preheated oven at 375 degrees for about 50 minutes to 1 hour until the potatoes are tender - test by piercing the center with a skewer.  Remove from the oven.

For a golden, nutty top, flash-cook the gratin under a hot broiler.

The Panther is officially drooling now.  Try this delicious recipe as well as the many others you will find in Casseroles, Comfort Food at its Best by Tessa Bramley. 

-The Panther