Zuni Cafe’s Apple & Potato Gratin

This is an intriguing take on a potato gratin that looks stunning on the table, but is actually really simple to make (more words than work). Olive oil and salt help draw out the natural flavors of the peak-season veggies. — Rebecca Boice

What You Get
Yellow onions
Sage
Thyme
Yellow butterball potatoes  
Apples 
Gruyere cheese

What You’ll Need
Extra-virgin olive oil
Salt

Makes 3-4 servings

Active Time: 10 mins
Total Time: 50 mins

Step 1
Preheat your oven to 450F.

Step 2
Peel, halve, and slice the onions into half-moons and add to a large mixing bowl. Roughly chop the sage and thyme leaves and add to the same bowl. Add 1 tbsp salt and ½ cup of olive oil and toss to coat. Set aside.

Step 3
Thinly slice the potatoes into the bowl with the onions and herbs, and fold everything together.  

Step 4
Cut apples in half, and scoop out the cores with a spoon. Slice the apples to be roughly the same thickness as the potatoes, and add directly to the bowl with the potatoes and onions. Give the bowl a few tosses as you go, and let marinate for 5 minutes.

Step 5
Meanwhile, lightly oil a 13-inch (or similar) baking dish. Give the potato mixture one final toss and taste for seasoning. Dump everything into the baking dish (including the juices at the bottom of the bowl!), and press the mixture into a single layer. Cover with a layer of parchment  and bake for 30 minutes. 

Step 6
Meanwhile, grate the Gruyere with a box grater and set aside.

Step 7
After 30 minutes, remove the parchment paper. If the gratin looks dry, add a trickle of water or a drizzle of oil. Sprinkle the cheese evenly over top of gratin and bake for another 15 minutes. Once tender and golden, remove from the oven, and let the gratin rest for 5 minutes before serving!

Contains: milk