A wintry mix of potatoes, apples, and onion, this crisp and creamy gratin relies on the seaweed in Lula N.41 to supply both salt and savory notes. No cheese or cream is used, allowing the flavors of peak season produce to shine through.
Makes 6-8 servings
2 1/2 pounds baking potatoes (eg. Yukon Gold, Russet, and/or Kennebec),
peeled and sliced 1/4″ thin
2 pounds apples with good acidity (eg. Honeycrisp, Winesap, and/or Pink Lady)
peeled and cored, sliced 1/4″ thin
8 tablespoons (1 stick) butter, diced
2 medium onions, sliced into thin rounds
1 teaspoon salt
1/2 cup dry white wine
1/2 cup chicken or vegetable stock*
2 1/2 teaspoons Lula N.41 blend
-or for an approximation-
2 1/2 teaspoons 2:2:1 blend of coarsely ground coriander, ground kombu, coarsely ground fennel plus 1/4 tsp fleur de sel
1 parchment paper circle cut to fit the skillet, or a lid that is slightly smaller than the pan
* for additional body, add a teaspoon of gelatin to the stock
Preheat oven to 400°F. Butter a 10 inch cast iron skillet or baking dish and add a layer of half of the potatoes.
In another skillet melt 6 tablespoons of the butter and sauté the onions with the salt over medium heat until golden and fragrant (10-15 minutes). Add the wine, stock, and the Lula blend and cook until the liquid is reduced and mostly absorbed.
Place the cooked onions in a layer over the potatoes, followed by a layer of apples then the remaining potatoes.
Cover with the parchment circle or lid and and bake for 40 minutes.
Uncover, dot with the remaining butter and bake (10-15 minutes) or broil (timing will vary) until the top is crisp.
Fun to try
• Instead of dotting the top with cold butter, brush with brown butter made with an additional teaspoon of Lula.
• Serve with a blue cheese sauce.
• Experiment with other root vegetables and fruit (pears, turnips, sweet potatoes, etc.)
Food images and recipe © Christian Leue. Questions? Contact firstname.lastname@example.org