Heaven and Earth

This modified version of an old German recipe was shared by Dorothy Rosenberg. Dorothy says any waxy potato and good pie apple, such as Northern Spy, Black Oxford, Baldwin or Rhode Island Greening will work well in this savory dish.

Ingredients:

  • Equal parts potatoes, apples and onions or leeks – enough to fill a large baking dish or casserole.

  • Butter or neutral oil

  • ¼ to ½ pound of Swiss cheese (Jarlsberg, Gruyere, Swiss) or goat cheese.

  • 1 – 2 cloves garlic - minced

  • ¼ - ½ cup white wine

  • Pepper, salt and nutmeg to taste

  • ¼ to ½ cup heavy cream

Directions:

  1. Heat oven to 350 degrees F.

  2. Cut the onions/leeks into thin slices, and sauté in oil or butter over medium to low heat with minced garlic until caramelized. Add white wine, grated nutmeg, salt and pepper to taste, and let the mixture cook slowly until the wine is absorbed.  

  3. Peel and cut the potatoes into thin slices.

  4. Peel and cut the apples into thin slices.

  5. Cut the cheese into thin slices.

  6. Butter the inside of a large baking dish or casserole.  Place a layer of potatoes on the bottom of the casserole. Add a layer of sautéed onions, then apples, then cheese, and repeat ending with a layer of potatoes.  Scatter small pieces of butter over the top layer, and sprinkle with salt, pepper and nutmeg. Pour ¼ to ½ cup of heavy cream evenly over the casserole.

  7. Bake for 1 hour.  Let cool for 5 – 10 minutes before serving.