Wednesday, October 24, 2012

Apple Onion Cheese Gratin

This pairs well with a hearty salad and a glass of white wine. The apples I used were from my family's trees at home, so the brown sugar wasn't necessary. It ended up being quite sweet naturally. Thank you fall for your bounteous goods!

Apple Onion Cheese Gratin
from Erza Pound Cake (originally from Moosewood New Restaurant Classics)

1 cup milk
1 Tbs. butter
1 Tbs. flour
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cloves
4 cups apples, peeled, cored, and diced
1 cup chopped onion
2 cups cheddar (or Gruyère), grated
1 cup pecans, chopped
1 cup breadcrumbs
2 Tbs. brown sugar (optional)

1. Pre-heat oven to 350F. Lightly oil a 11" x 7" (3 qt.) baking dish.
2. In a small pot, scald milk over medium heat, just before boiling but not after.
3. In another small pot, melt butter over medium heat. Then whisk in flour until fully combined.
4. Slowly whisk in the scalded milk. Add nutmeg, salt, and cloves, and whisk continuously until the sauce starts to thicken.
5. Spread apples and onions evenly in prepared dish. Sprinkle the grated cheese over, and then pour the sauce on top.
6. Sprinkle over the pecans, bread crumbs, and sugar (if using). Bake for 45 minutes, until the top is golden and crisp.

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