Apple and Potato Gratin

From chef and author Emeril Lagasse

Tired of string beans, peas or rice as a side dish? Try Emeril's Apple and Potato Gratin dish for a sweet change of pace.

1 teaspoon of unsalted butter
4 cups heavy cream
6 large egg yolks
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon Emeril's Original Essence or Creole Seasoning
2 pounds red bliss potatoes, peeled and very thinly sliced
2 cups grated Gruyere (about 8 ounces)
2 pounds Rome or Winesap apples, peeled and cored and very thinly sliced
1/8 tsp. of nutmeg may be used if you like the taste

Preheat the oven to 400 degrees. Grease a 9X13 inch baking dish with the butter.

Whisk the cream, egg yolks, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper. Sprinkle the cheese over the potatoes. Layer half of the apples over the cheese (and, if you like, you can add the 1/8 tsp. nutmeg). Pour 1 cup of the cream mixture over the apples. Spread another layer of the potatoes over the apples, then firmly press down the layers. Layer the remaining apples and potatoes, and pour the remaining cream mixture over all.Cover the pan with foil and bake for 30 minutes.

Remove the foil and continue to cook until the potatoes are tender and the top is bubbly and golden brown, about 25 to 35 minutes. Let stand for 10 minutes before serving.