INGREDIENTS:8 large russet potatoes, peeled, thinly sliced
4 granny smith apples, peeled, cored, thinly sliced
1–2 Tbsps. fresh marjoram leaves, chopped
6–8 garlic cloves, peeled, chopped
4-6 shallots, peeled, chopped
1 ½ lbs. Gruyere cheese, grated
Salt, white, pepper and nutmeg to taste
3 pints heavy creamDIRECTIONS:1. Preheat conventional oven to 375°F. In a large casserole dish, place a single overlapping layer of potatoes and apples, sprinkle with marjoram, garlic, shallots, cheese, salt, pepper and nutmeg. Continue layering until the casserole is full, ending with a final layer of cheese.
2. Slowly pour the heavy cream into the casserole dish until it comes up over the top of the final layer of potatoes. Press down lightly to submerge the layers in cream but do not make the dish soupy.
3. Cover with foil and bake for 45 minutes or until potatoes are fork tender. Uncover and bake an additional 25-30 minutes or until the top is golden brown. Remove from the oven and let rest 15 minutes before cutting.SERVINGS:12 servingsFrom:Chef Sylvia Olivera at Hewlett Packard (Bon Appetit) in Boise, IDPHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
