Apple and Potato Gratin

Apple and Potato Gratin
This side dish is the ideal accompaniment for roast pork – tart apples and sweet caramelised onions cutting through the fattiness of the meat.

This recipe could easily serve 8 – but will be great the following day with leftovers.

Apple and Potato Gratin
Serves 8

700g Onions (Finely Sliced)
1kg Maris Piper Potatoes (Peeled and Sliced)
800g Granny Smith Apples (Cored and Sliced)
50g Unsalted Butter
1tbsp Golden Caster Sugar
150ml Water
1 Glass Dry White Wine
Handful Thyme Sprigs
Freshly Ground Black Pepper
Sea Salt
25ml Olive Oil


1) Pre heat the oven to 200C. In a large casserole dish on the stovetop, sauté the onions in the sugar, butter, thyme and a little salt over a medium heat for 10 minutes until lightly browned. Turn up the heat and add the water and wine. Reduce until 1/4 of the liquid remains.

2) Remove the onions from the dish and mix with the potatoes, apples and a little salt and pepper in a large bowl. Return to the casserole dish and transfer to the oven, covered.

3) Bake the gratin covered for 1 hour. After 1 hour remove the lid and drizzle the top of the gratin with the olive oil. Bake for a further 15 minutes until golden.