Who doesn’t love a comforting potato dish? And what’s better than one kind of potato? Two! This Double Potato Gratin with Apples and Onions takes a classic, indulgent gratin and elevates it with layers of sweet potatoes, buttery Yukon golds, caramelised onions, and grated apples. The result is rich and creamy with just the right touch of sweetness that makes every bite feel special.
Table Of Contents
- Other Potato Dishes
- Get Thanksgiving-Ready
- Double Potato Gratin with Apples and Onions Ingredients
- How to Make Double Potato Gratin with Apples and Onions
- Frequently Asked Questions
- A Few Possible Potato Gratin Variations
- How Do You Like Your Potato Gratin?
- Storing Leftover Potato Gratin
- Double Potato Gratin with Apples and Onions
Gratin often sounds like a “company dish,” but it’s surprisingly simple; the oven does most of the work. Thinly sliced potatoes soak up a fragrant cream mixture, fresh herbs bring brightness, and the slow-cooked onions and apples melt into the layers, creating a dish that feels both rustic and elegant. It’s the kind of side that works beautifully for the holidays but is easy enough to serve with a Sunday roast.
Other Potato Dishes
- Roasted Potatoes
- My Dilly Potato Salad: Super Quick and Simple
- Janice’s Potato Salad
- Carmelized Onion + Potato Pizza
- Chicken Sausage + Sweet Potato Soup
The key to a great gratin is even slicing and a gentle, patient bake. Thin slices allow the potatoes to cook evenly and absorb all that creamy goodness. Once you’ve stacked the slices into neat rows, all that’s left to do is let the heat work its magic until everything is tender, golden, and bubbling.
I love serving this dish when the weather cools and apples are in season. It makes your kitchen smell incredible, and the combination of sweet and savoury flavours makes it a wonderful accompaniment to roasted meats or holiday feasts. This gratin is comforting, impressive, and incredibly delicious, a recipe you’ll want to return to every year.
Get Thanksgiving-Ready
- How to host Thanksgiving
- 20 Thanksgiving Dessert Recipes
- 5 Thanksgiving Salads
- 10 Thanksgiving Side Recipes
- Thanksgiving cocktails
Double Potato Gratin with Apples and Onions Ingredients
As with all my recipes, I use ingredients that are easy to find but chosen with care to create the best flavour possible.
- Yukon Gold Potatoes: Creamy, tender, and perfect for gratins thanks to their buttery texture.
- Sweet Potatoes: Add colour and natural sweetness that balances the richness of the cream.
- Onions: Caramelised onions add depth and savoury warmth throughout the dish.
- Apples: Grated apples bring brightness and a subtle sweetness that complements the potatoes beautifully.
- Heavy Cream: The luxurious base of any classic gratin; rich, velvety, and indulgent.
- Maple Syrup: A small amount enhances the natural sweetness of the apples and sweet potatoes.
- Fresh Sage and Thyme: Herbs that bring earthy, fragrant notes to the dish.
- Salt and Pepper: Simple seasoning that ensures every layer tastes delicious.
How to Make Double Potato Gratin with Apples and Onions
- In a heavy-bottomed pan over medium-low heat, melt the butter. Add the sliced onions and cook, stirring occasionally, for about 15 minutes, until deeply golden and caramelised. Add the grated apples and cook for 5 minutes more, letting the mixture soften and meld together.
- Preheat your oven to 400°F. Butter a 9×13-inch (or 2-quart) baking dish, then spread the onion–apple mixture evenly across the bottom.
- In a large bowl, whisk together the heavy cream, maple syrup, sage, thyme, salt, and pepper. Place half of this mixture in a bowl with the sweet potato slices and the other half with the Yukon gold potatoes, tossing each to coat well and separating any slices that stick together so each piece is covered.
- Arrange the potatoes by alternating Yukon and sweet potato slices, forming neat vertical stacks. Nestle the stacks tightly into the baking dish until the dish is filled. Pour any remaining cream mixture over the top.
- Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for 30 minutes more, until the top is lightly golden and the potatoes are tender. Let the gratin rest for 10 minutes before serving.
Frequently Asked Questions
Yes, but place them in cold water to prevent browning. Drain and pat dry thoroughly before tossing with the cream mixture.
Absolutely. Honeycrisp, Gala, or Fuji all work wonderfully for their sweetness and texture.
For the classic texture, heavy cream is best. Half-and-half will work in a pinch but won’t be as rich.
A Few Possible Potato Gratin Variations
- Add grated Gruyère or Parmesan between the layers for extra richness.
- Swap maple syrup for honey for a different sweetness profile.
- Add a pinch of nutmeg to the cream mixture for warmth.
- Replace sweet potatoes with purple potatoes for a colourful presentation.
How Do You Like Your Potato Gratin?
This gratin is hearty enough to stand alone but pairs beautifully with roasted meats, glazed hams, and crisp salads. It’s a wonderful centrepiece for a holiday table or a cosy autumn dinner. Serve it warm with a sprinkle of fresh herbs for the perfect finishing touch.
Storing Leftover Potato Gratin
Let the gratin cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven, covered, until warmed through. Avoid microwaving if possible, as it can make the potatoes mushy. This dish doesn’t freeze well due to the cream separating, so enjoy it fresh if you can!
If you’ve loved my Double Potato Gratin with Apples and Onions recipe, leave a comment and review. I’d love to create more delicious sides for your table!
Double Potato Gratin with Apples and Onions
Equipment
Ingredients
- 2 Tbsp butter
- 2 medium onions halved and thinly sliced
- 2 medium apples grated on a box grater
- 3-4 medium Yukon gold potatoes sliced thin about 1/8 of an inch
- 3-4 medium sweet potatoes peeled and sliced thin about 1/8 of an inch
- 2 cups heavy cream
- 2 Tbsp maple syrup
- 2 teaspoons fresh sage chopped fine
- 2 teaspoons fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
Instructions
- In a heavy-bottomed pan, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until the onions are caramelized with a golden color, about 15 minutes, then add the apples and cook 5 minutes more until the mixture is caramelized and combined.
- Preheat oven to 400
- Butter a 13 x 9 inch or 2 qt baking dish and add the onion mixture to the bottom.
- Combine the cream, syrup, sage, thyme, salt, and pepper in a large bowl
- Put half the mixture in a bowl with the sweet potato slices and half with the potato slices and toss each to coat until every slice is coated with the cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
- Alternate potatoes and sweet potatoes, organize them into a neat stack and lay them in the prepared baking dish with their edges aligned vertically until the dish is full. Pour any remaining cream on top of the potatoes that have been prepared.
- Cover tightly with foil and transfer to the oven. Bake for 45 minutes. Remove the foil and continue baking until the top is pale golden brown, about 30 minutes longer. Remove from the oven, rest for ten minutes, and serve.
