Apples Au Gratin Recipes

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APPLES AU GRATIN



Apples Au Gratin image

This dish is similiar to a pineapple casserole or an apple crisp. I serve it as a dessert, a side dish with chicken or ham or as a brunch/breakfast dish. My kids LOVE it....

Provided by Sherrybeth

Categories     Apple

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs granny smith apples, peeled and sliced
1/2 cup raisins
1/2 teaspoon cinnamon
1/4 cup lemon juice
3/4 cup brown sugar, packed
1/2 cup flour
1/8 teaspoon salt
1/4 cup butter, softened
1 cup sharp cheddar cheese, grated

Steps:

  • In a well buttered one quart casserole dish, arrange your apple slices.
  • Sprinkle the apple slices with raisins, cinnamon and lemon juice.
  • In a small bowl, combine the brown sugar, flour, salt, butter and cheese.
  • Sprinkle this mixture over the apples.
  • Bake at 350 for 30 minutes or until apples are tender.

Nutrition Facts : Calories 605.1, Fat 21.5, SaturatedFat 13.3, Cholesterol 60.2, Sodium 350.7, Carbohydrate 99.8, Fiber 6.8, Sugar 74.6, Protein 10

POTATO AND APPLE GRATIN



Potato and Apple Gratin image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 4

1 tablespoon cooking oil
3 Idaho potatoes, sliced
3 Granny Smith apples, sliced
1/2 cup grated cheddar or Monterey Jack cheese

Steps:

  • Preheat oven to 400 degrees and lightly oil a 9 by 9-inch glass or ceramic casserole dish. Shingle one layer of potatoes to cover the bottom of the casserole dish. Sprinkle over with some of the sliced onions, then layer with some of the sliced apples. Season with salt and pepper. Repeat the layering process until the entire product is used, making sure you finish with a layer of potatoes. When using a microwave, be sure to wrap the casserole in plastic and poke 2 holes in the plastic. Cook at high heat for 15 minutes. Remove the plastic and transfer to the preheated oven. Cook until well browned, approximately 10 minutes. Sprinkle with the grated cheese and bake until melted and lightly browned.
  • When using the oven, cover the casserole or wrap with aluminum foil bake 45 to 50 minutes. Remove the foil and bake until well browned. Sprinkle with the grated cheese and bake until melted and lightly browned.

ESCALLOPED APPLES AU GRATIN



Escalloped Apples Au Gratin image

Don't be deterred by sauerkraut, it is really good. A vegetarian lasagne of sorts. Served this to dear friends and they thought I should open a restaurant. Different.

Provided by Lalaloob

Categories     Apple

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1 (2 lb) can sauerkraut
6 cups tart apples, peeled, sliced
2 tablespoons flour
1/2 teaspoon cinnamon
1 dash clove
1 dash nutmeg
1 dash salt
2 tablespoons honey
2 tablespoons butter
1 cup chopped onion
1/2 teaspoon dry mustard
1/2 lb mild cheddar cheese, grated
3/4 cup fine breadcrumbs
3/4 cup finely-chopped walnuts or 3/4 cup almonds

Steps:

  • Place the sauerkraut in a colander and rinse well under cold tap water. Squeeze dry.
  • Toss together the apple slices, flour and spices. Drizzle in the honey and mix well.
  • Saute the onions in the butter until clear and soft (5- 8 mnutes). Add the dry mustard and the sauerkraut, and cook another few minutes over medium heat. Remove from heat.
  • Take half the grated cheese, and combine it with the breadcrumbs and chopped nuts. Leave the other half of the grated cheese to stand alone.
  • In your buttered deep-dish casserole, make the following pattern of layers: 1st a layer consisting of half the apple mixture, next, half the onion-sauerkraut mixture; 3rd the plain grated cheese, 4th the remaining apples, followed by the remaining/sauerkraut mix, and FINALLY, the nut-crumb-cheese topping!
  • Cover and bake for 20 minutes and uncover and bake 20 minutes more.

Nutrition Facts : Calories 472.9, Fat 27.2, SaturatedFat 11.6, Cholesterol 49.9, Sodium 1389.8, Carbohydrate 46.7, Fiber 9, Sugar 24, Protein 15.8

APPLE, POTATO AND ONION GRATIN



Apple, Potato and Onion Gratin image

this recipe comes from bon appetit. i took it to a dinner party to be served with pork and it was a hit. not as sweet as you might think, but really good and different potato dish. i skipped the parchment paper, because i didn't have any and it was no problem.

Provided by crispychick

Categories     Potato

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 9

12 tablespoons butter, divided
2 lbs onions, sliced
2 tablespoons packed chopped fresh thyme
4 teaspoons fine sea salt, divided
2/3 cup water
2/3 cup dry white wine
4 teaspoons sugar
2 1/2 lbs yukon gold potatoes or 2 1/2 lbs similar potatoes, peeled, cut into 1/4 inch thick rounds
2 lbs tart apples (such as granny smith)

Steps:

  • preheat oven to 400 degrees. butter a 13x9 pyrex.
  • melt 6 T butter in a large nonstick skillet over medium heat. add onion, thyme and 2 t salt; saute until onion are translucent, about 10 minutes.
  • increase heat to medium-high; saute until onion are tender and begin to color, about 8 minutes longer. remove from heat. add remaining 6 T butter, 2/3 c water, wine, and sugar to skillet; stir and swirl skillet to combine. bring to a boil, then cool onion mixture to lukewarm.
  • combine potatoes, apples, remaining 2 t salt and onion mixture in large bowl; toss gently to blend.
  • transfer to prepared baking dish, spreading evenly. cover dish with parchment paper, then cover with foil, shiny side down.
  • bake gratin until potatoes are tender, about 55 minutes. uncover and bake until top browns and juices bubble thickly, about 20 minutes longer.
  • (can be made 6 hours ahead. let stand uncovered at room temperature. rewarm, loosely covered with foil, in 300 degree oven for 20 minutes.) let gratin stand 15 minutes before serving.

APPLE, POTATO, AND ONION GRATIN



Apple, Potato, and Onion Gratin image

Categories     Fruit     Onion     Potato     Side     Bake     Vegetarian     Apple     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

12 tablespoons (1 1/2 sticks) butter, divided
2 pounds onions, sliced
2 tablespoons (packed) chopped fresh thyme
4 teaspoons fine sea salt, divided
2/3 cup water
2/3 cup dry white wine
4 teaspoons sugar
2 1/2 pounds Yukon Gold, yellow Finn, or German Butterball potatoes, peeled, cut into 1/4-inch-thick rounds
2 pounds tart apples (such as Granny Smith, Pippin, or Pink Lady), peeled, halved, cored, cut into 1/4-inch-thick slices

Steps:

  • Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 minutes. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 minutes longer. Remove from heat. Add remaining 6 tablespoons butter, 2/3 cup water, wine, and sugar to skillet; stir and swirl skillet to combine. Bring to boil. Cool onion mixture to lukewarm.
  • Combine potatoes, apples, remaining 2 teaspoons salt, and onion mixture in large bowl; toss gently to blend. Transfer to prepared baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil, shiny side down. Bake gratin until potatoes are tender, about 55 minutes. Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer. (Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300°F oven for 20 minutes.) Let gratin stand 15 minutes before serving.
  • Lighten Up:
  • This gratin is unusual for having no cream or cheese - letting the lovely seasonal flavors of the produce shine through.

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