Potato-Apple Gratin

Potato-Apple Gratin
Ingredients

8
medium Yukon gold or other yellow-flesh potatoes, sliced 1/8 inch thick (8 to 10 cups)
2
cups shredded or finely chopped Granny Smith apples (2 or 3 medium)
2/3
cup sliced green onions (6) or thinly sliced leek
4 - 6
slices bacon, crisp-cooked and crumbled
1 1/2
teaspoons salt
1/2
teaspoon ground black pepper
3
cups shredded Gruyere, provolone, Swiss, or Jarslberg cheese (12 ounces)
1 1/3
cups whipping cream
3
cloves garlic, minced
1/2
teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg (optional)
Green onion slivers (optional)
Directions
Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish. Layer half of the potatoes, half of the apples, half of the sliced green onions, and half of the bacon in prepared dish. Sprinkle with half of the salt and half of the pepper. Sprinkle with half of the cheese. Repeat layers. In a medium bowl combine the cream, garlic, and, if desired, nutmeg. Pour whipping cream mixture over layers in baking dish. Cover with foil.
Bake for 1-1/2 hours. Uncover; bake for 15 minutes more or until potatoes are tender when pierced with a fork and top is golden. Let stand for 10 minutes. If desired, sprinkle with green onion slivers.
From the Test Kitchen
MAKE-AHEAD DIRECTIONS:

Prepare as directed, except cook the potatoes and apples in separate pans of lightly salted boiling water for 5 minutes. Drain; pat dry with paper towels. Continue as directed through Step 1, except do not preheat oven. Chill for up to 24 hours. To serve, let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Continue as directed in Step 2.