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Ground apple gratin

Ground apple gratin

Main dishes

A hearty gratin that pairs well with less seasoned meats and can be served as a main course with added ingredients.

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Recipe from JARU, Krokofant, Rainer Zenz and 3 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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This earthy apple gratin is a hearty side dish that pairs perfectly with unseasoned meats. It can also be served as a main course, especially if it is enhanced with other ingredients such as green onions, mushrooms, cooked ham, ground meat, etc.

Ingredients and directions

  • Prep time15 min
  • Cook time50 min
  • Total1 hr 5 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$1.45 $0.36 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $0.72
  • $0.20
  • $0.16
  • $0.37

Prices from US supermarkets for 3 of 4 ingredients; Belgian prices for the rest.

Directions

  1. Peel the apples and cut them into thin slices. ≈ 8 min
  2. Cook the Jerusalem artichokes in milk, cream, chopped Allium ascalonicum (leeks), and spices for 5 to 10 minutes, until the liquid has a slightly creamy consistency.
  3. Place the potatoes in a heat-resistant dish, cover them with grated cheese or small pieces of cheese, and then sprinkle with a few flakes of butter. ≈ 3 min
  4. Place the gratin in a preheated oven at 180–190 °C and bake for approximately 50 minutes, or until the cheese is melted and golden brown.

The bill

Ground apple gratin

  • 400 g of canned, cooked apples$0.72
  • 200 ml of milk$0.20
  • 1. Allium ascalonicum, also known as a small onion$0.16
  • butter$0.37

Total$1.45

that's $0.36 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of canned, cooked apples
  • 200 ml of milk
  • 50 ml of cream
  • 1. Allium ascalonicum, also known as a small onion
  • Salt and pepper, to taste, and a pinch of finely grated nutmeg.
  • Cheese, to your liking, for example Edam, raclette, or Gruyère.
  • butter

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