PROVISIONS YAKIMA Potato & Apple Decadent Gratin

Ingredients

• 3 to 4 medium russet or Yukon Gold potatoes (about 1 1/2 pounds), well scrubbed and thinly sliced

• 1 1/2 large Cosmic Crisp, Fuji, or Granny Smith apples, cored and thinly sliced

• 4 to 5 ounces brie, cut into 1/8 inch slices

• 1 1/2 cups coarsely grated Parmesan cheese

Apple-Onion Cream Sauce Ingredients

• 1 tablespoon butter

• 3/4 cup chopped sweet onion

• 1/2 large Cosmic Crisp, Fuji, or Granny Smith apple, cored, peeled, and chopped (about 3/4 cup)

• 1 teaspoon minced garlic

• 1 cup chicken stock or vegetable stock

• 1/4 lemon

• 1/2 cup heavy cream

• Salt and pepper, to taste

Complexity: Medium • Time: 2 Hours • Serves: 8

Adding apples to a potato gratin may be unexpected, though just a hint of sweetness lingers, and the flavors meld beautifully. Note that half of an apple will be used in the sauce. The other half will be sliced – along with another apple – for the layers of the gratin. You could omit the brie and use more Parmesan cheese for the middle layer if you like. This is an ideal side dish for steak or roasted chicken.

Preheat the oven to 375 F. Spray a 12-inch shallow baking dish with nonstick cooking spray or butter the dish.

For the sauce, melt the butter in a small saucepan over medium heat. Add the onion, apple, and garlic and cook, stirring, until tender, about 5 minutes. The onion and apple shouldn’t brown; reduce the heat if needed. Add the chicken stock and lemon piece, bring the liquid to a boil, and simmer to reduce by about one quarter, 3 to 4 minutes. Stir in the cream and reduce by about half, a few minutes longer, stirring constantly. Take the pan from the heat. Remove and discard the lemon piece. Purée the sauce in a blender or use an immersion blender to carefully purée it in the pan. Season to taste with salt and pepper, then set aside until needed.

To assemble the gratin, arrange a layer of half the potato slices on the bottom of the prepared gratin dish, overlapping, and season lightly with salt and pepper. Top with a layer of half the apple slices and season lightly with salt and pepper. Arrange the brie slices evenly over the apple. Repeat with a layer each of the remaining potatoes and apples. Gently pour the cream sauce over, allowing it to settle into the layers; if needed to help it seep down, spread it toward the edges where it will flow down more easily. Sprinkle the Parmesan cheese evenly over the top.

Set the gratin dish on a baking sheet to catch any drips and bake for 1 hour. Carefully take the gratin from the oven and test with a paring knife in the center; there should be very little resistance. If still a bit firm, continue baking until tender, 5 to 10 minutes longer. Let the gratin sit for about 15 minutes before cutting into pieces to serve.

WINE PAIRING: Acidity is essential when enjoying this dish, as the rich cream and starch need some brightness to balance it out. Try a crisp and acidic white Washington wine, like a riesling or chardonnay.

Provisions Restaurant and Market, a hidden gem in Yakima Valley, has quickly become a favorite among locals seeking gourmet cuisine with a down-home touch. Led by General Manager and Chef Lindsay Park, alongside her wife, Amy, Provisions has achieved remarkable success since its establishment in 2017 in partnership with Brig and Susie Temple.

Born and raised in the Yakima Valley, Lindsay Park's culinary journey took her to the bustling kitchens of Seattle before she felt a strong pull to return to her roots and serve her local community. Together with Amy, Lindsay turned their vision into reality, creating a thriving establishment that continues to attract and delight patrons to this day.