POMMES DENISE (AU GRATIN POTATOES WITH HAM & APPLES)

By High Ground Organics

Ingredients:

1.5-2 lb. large yellow potatoes

3 firm apples or pears

2 cups+ grated cheese (gruyere, Jarlesberg, sharp cheddar are all good choices)

1/2 lb. sliced ham (something smokey like Black Forest)

1 1/2 c. heavy cream

1 1/2 c. chicken stock

2 Tbsp fresh chopped thyme, sage and/or rosemary

3 medium yellow onions, sliced into 1/2 inch thick half moons and sauteed until soft

Salt and pepper, to taste

Directions:

Preheat oven to 400.

Rub the gratin dish with a peeled and split garlic clove. Then rub the dish with a oil or butter.

Lay the cooked onions into the bottom of the dish and spread evenly.

Using a knife or mandoline, slice the potatoes into uniform slices anywhere from 1/8-1/4 inches.

Peel the apples, then cut in half. Core them and slice them thinly.

Drain the potatoes and layer overlapping slices on the bottom of the dish a couple layers thick. Season with salt and pepper and some of the herbs.

Lay in the sliced apples or pears and moisten the surface with a few spoonfuls of the liquid.

Lay in a couple more layers of potatoes, salt and pepper, and then the ham. Again with the liquid and herbs.

A couple more layers of potatoes, then some cheese, liquid, salt and pepper, and herbs.

Continue with the potatoes until you are a 1/2 an inch from the top or you are out of potatoes. Add in the rest of the liquid or enough to come to just below the top layer. Push down with your hands to get the top layer wet. Season with salt and pepper and some herbs. You can sprinkle with some cheese too.

Place the dish on a sheet pan before baking as this dish will inevitably bubble over and splatter the oven floor.

Bake in the middle of the oven for 45 minutes to 1 hour, until golden brown and the potatoes are tender. If the gratin is done but there is too much liquid, use paper towel to draw off the excess liquid in the corners. If the opposite occurs, quickly heat up some stock and drizzle into the corners and continue to cook until the surface is golden and crisp in places.

Serve hot or warm. This dish reheats quite well and can be made ahead. As it is rather rich, a salad is a good accompaniment.