Potato Apple Gratin
3 cups buttermilk
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1/8 teaspoon freshly ground pepper
2 pounds baking potatoes, peeled and cut into 1/8-inch slices
2 pounds Granny Smith apples (unpeeled), cut into 1/8-inch slices
1 pound Swiss cheese, shredded
1/4 pound Parmesan, grated
Heat oven to 400º F. Coat a 3 1/2-quart casserole with cooking spray. In a
medium bowl, whisk together the eggs, buttermilk, thyme, salt, and pepper; set
aside. Arrange a layer of slightly overlapping potatoes in the casserole. Cover
with a layer of apples and sprinkle with a third of each cheese. Pour a third of
the egg mixture on top. Make 2 more layers. (Can be made up to 6 hours ahead.)
Bake, covered, 1 hour, 15 minutes. Remove cover and bake another 15 minutes or
until the potatoes are tender. Remove from oven. Serve warm or at room
Note: Assemble 3 casseroles to serve 30. Put one in the oven every 45 minutes so
there is always a fresh gratin on the buffet.
Barb from Fl.
Powdered buttermilk does not have to be mixed
separately. I just add the powder with my flour and the water with the my other
liquids and let it mix in the batter.