The official beginning of autumn in the wild flower beds: in the next recipe is all about potatoes and about apples in particular. Finally, we have a total of eight apple trees in the garden and all of them are now harvested. The boxes are piling up in the basement and smell … well, just like apple, but quite wonderful.
The most important ingredient supplier for the apple-weeks is the large boskoop tree that grows in the garden. The name is actually “Beautiful Boskoop ’, isn´t that beautiful? The apples are too sour to eat them but they are very well suited for baking and cooking.
This recipe is from the first cookbook that I bought when I was 15. For me it almost has the same meaning as the first record has to others. Back then I used to cook all the all recepies almost “on repeat”, but most of all this gratin. Meanwhile, a few books have been added to my shelf, but this dish remains.
- 400 g potatoes
- 400 g apples (Boskoop)
- 1 large Spanish onion
- 300 ml cream
- 200 g Gruyere cheese
- 1 pinch ground nutmeg
Peel the potatoes and the onion and slice them into thin slices. Peel the apples, cut into halves, remove the cores and slice thinly. Apples, potatoes and onion slices alternately in a shallow baking dish layer. Stir the cream with nutmeg, salt and pepper and pour it over the vegetables. Grate the cheese and spread it on top. Bake for 40 minutes at 180 ° C in the oven.