Side Dishes

• Potato and apple cheese gratin

• Portions : 4
• Cooking time : 90 min
• Preparation : 20 min

Ingredients

• 4 Quebec yellow-fleshed potatoes (e.g. Yukon gold)
• 2 Empire apples
• 1 clove of garlic
• 5 g (1 tsp.) butter
• 150 ml (approx. 2/3 cup) 2% milk
• 150 ml (approx. 2/3 cup) 15% old-style table cream
• 200 g (7 oz) grated Mont Saint-Benoît cheese
• Salt to taste

Preparation

Preheat oven to 175oC (350°F).

Peel potatoes and slice thinly (4 mm or 1/8 inch).

Peel, seed, and slice apples.

Rub the interior of a 1.25 L or 5 cup casserole dish with a cut garlic clove and allow to dry.

Butter the inside of the dish and fill with slightly overlapping layers of alternating potato and apple slices.

Sprinkle a bit of salt on each layer. Fill the dish up to 1 cm (about ½ in) below the rim.

Pour in milk, then cream.

Cover with grated cheese.

Bake for about 1½ hours.

Variation: for a lighter version, replace half of the cheese with Allégro (4% M.F.) cheese. Fresh herbs can also be used, such as chives, thyme, or basil.