Recipe by crispychick
this recipe comes from bon appetit. i took it to a dinner party to be served with pork and it was a hit. not as sweet as you might think, but really good and different potato dish. i skipped the parchment paper, because i didn't have any and it was no problem.
Top Review by Blue Skies
Yummy!! I just made this and completely loved it! I was also unsure about how it would turn out, but I definitely recommend it. I did have to make a variation, I did not have enough yukons so I made the dish with half yukons and half sweet potatoes. I love sweet so I loved the sweet potatoes mixed in, I don't think I would ever make it with just sweet potatoes though. The part that was made with just yukons was also amazing, this recipe is certainly a keeper. Even better that it has make ahead instructions! And I have to say, I just reheated and polished off the remainder of the leftovers...just as yummy the second night as the first. Enjoy and thanks for posting!
- 12 tablespoons butter, divided
- 2 lbs onions, sliced
- 2 tablespoons packed chopped fresh thyme
- 4 teaspoons fine sea salt, divided
- 2⁄3 cup water
- 2⁄3 cup dry white wine
- 4 teaspoons sugar
- 2 1⁄2 lbs yukon gold potatoes or 2 1⁄2 lbs similar potatoes, peeled, cut into 1/4 inch thick rounds
- 2 lbs tart apples (such as granny smith)
Directions See How It's Made
- preheat oven to 400 degrees. butter a 13x9 pyrex.
- melt 6 T butter in a large nonstick skillet over medium heat. add onion, thyme and 2 t salt; saute until onion are translucent, about 10 minutes.
- increase heat to medium-high; saute until onion are tender and begin to color, about 8 minutes longer. remove from heat. add remaining 6 T butter, 2/3 c water, wine, and sugar to skillet; stir and swirl skillet to combine. bring to a boil, then cool onion mixture to lukewarm.
- combine potatoes, apples, remaining 2 t salt and onion mixture in large bowl; toss gently to blend.
- transfer to prepared baking dish, spreading evenly. cover dish with parchment paper, then cover with foil, shiny side down.
- bake gratin until potatoes are tender, about 55 minutes. uncover and bake until top browns and juices bubble thickly, about 20 minutes longer.
- (can be made 6 hours ahead. let stand uncovered at room temperature. rewarm, loosely covered with foil, in 300 degree oven for 20 minutes.) let gratin stand 15 minutes before serving.