Apple, Potato and Onion Gratin

"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."
photo by a user photo by a user
Ready In:
1hr 55mins




  • 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.

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  1. 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!
  2. Oh man, my mom makes this and it is the best! I was just looking around to see if it was already posted, cause it is a fantastic recipe! I love the savory-sweet combo, and the thyme is just perfect. Can't say enough about it! A must try!


<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
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