Potato, Apple and Sage Gratin

Image of ingredients for potato, apple and sage gratin

Roast pork at my mother’s Sunday dinner table was never complete without apple sauce and sage and onion. I wanted to use those flavours in a gratin for a weekday supper and this is what I came up with. It does take a while to cook but it’s very quick to put together.

In our house that means there’s time to decompress over a glass or two of wine while it’s in the oven. If you prefer Eastenders and a pot of tea I’m not going to judge you (much).

We ate it with griddled pork steaks and steamed Savoy cabbage tossed with a little cream and cumin. Vegetarians might like to consider it alongside a cheese dish of some sort – the flavours work well either way. Scale it up if you’d like it to serve more people.

Potato, Apple and Sage Gratin

Image of potato, apple and sage gratin, cooked

Ingredients:

About 400g potatoes, very thinly sliced (no need to peel)

1 medium onion, peeled and very thinly sliced

1 sharp eating apple, cored and cut into thick slices

A few sprigs of sage, leaves plucked from the stems

About 150 ml chicken or vegetable stock

Butter, salt and pepper

A double handful of breadcrumbs mixed with about 60g grated Cheddar

Method:

Pre-heat the oven to 200C/400F/Gas Mark 6.

Take a small gratin dish and smear generously with butter. Scatter the base with a third of the potato, then half the onion, half the apple and four or five sage leaves (you can chop these if you prefer or if your sage is a bit leathery).

Image of gratin being assembled

Season well and pour over a little stock to moisten. Repeat, ending with a layer of potato, and pouring in any remaining stock. Place the dish in a baking tin, cover with foil and cook for 35 minutes. Then remove the foil,  scatter over the cheesy breadcrumbs and dot with butter.

Bake for a further 20-25 minutes or until browned on top and the potato is soft when pierced with a knife. Allow the gratin to rest somewhere warm for 10 minutes before serving or the apple will be incandescent. Simple but very tasty and much lighter than a Dauphinoise.

Image of pork served with gratin and cabbage with cream and cumin

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