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Apple, Potato and Onion Gratin
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| 6 Tbsp | Butter, divided |
| 1 ½ medium | Onion |
| 1 Tbsp | fresh Thyme |
| 2 tsp | Salt |
| 1/3 cup | Water |
| 1/3 cup | dry White Wine |
| 4 tsp | Sugar |
| 4 | Yukon Gold potatoes, cut in 1/4" thick rounds |
| 3 | Granny Smith Apples, cut in ¼” thick rounds |
Directions:
Preheat oven to 400.
Melt 3 Tbsp butter in large skillet over medium heat.
Add Onions, Thyme, and 1 tsp Salt.
Sauté until Onions are translucent, about 10 minutes.
Increase heat to medium-high; sauté until Onions are tender and begin to color, about 8 minutes longer.
Remove from heat.
Add remaining 3 Tbsp butter, water, wine and sugar.
Bring to boil.
Cool Onion mixture to lukewarm.
Combine Potatoes, Apples, remaining 1 tsp Salt and Onion mixture in large bowl and toss gently to blend.
Transfer to prepared baking dish.
Cover with parchment paper and then cover with foil, shiny side down.
Bake gratin about 55 minutes.
Uncover and bake until top browns and juices bubble thickly, about 20 minutes longer.
Let stand 15 minutes before serving.
Tip: Can be made 6 hours ahead. Let stand uncovered at room temperature. Rewarm, loosely covered with foil, in 300 oven for 20 minutes.
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