My English Grandma taught my Mum to make a dish for my Dad called Lancashire Hotpot, a dish consisting of meat, usually lamb, covered by alternating layers of thinly sliced potatoes and onions and baked with stock. It was a family favorite. When I left home to go to school, I developed my own version made with layers of sliced apple, onion, and potato. For this Apple Potato Bake recipe, I have left out the meat to turn my dish into a very delicious side that goes with virtually anything. Give it a try.
- Preheat the oven to 400. Lightly grease a 13 x 9 x 2-inch baking pan with a lid. If you do not have a lid, use aluminum foil lined with parchment paper to create a lid. Set aside.
- Heat the olive oil in the wide skillet over medium heat. Add the onions and sauté until translucent, about 5 to 7 minutes. Sprinkle with salt and pepper, then stir in the rosemary and cider vinegar. Raise the heat to medium-high and cook, stirring occasionally until the onions begin to brown, about 7 to 10 minutes. Be careful not to let the onions burn. Let onions cool slightly.
- In a bowl, toss the sliced potatoes and apples with the onion mixture, sprinkle with some salt and pepper.
- Lay the potatoes and apples evenly in the prepared baking pan. Dot with butter, cover, then bake for 25 minutes or until the potatoes are tender. Uncover, then continue to bake for 10 minutes or until well browned on top. Serve.
- 3 tablespoons olive oil, plus more for greasing
- 3 medium yellow onions, sliced into ¼-inch slices
- Salt and pepper, to taste
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons cider vinegar
- 1½ pounds Yukon Gold potatoes, sliced into ¼-inch rounds
- 1½ pounds tart apples (Granny Smith or Pink Lady), peeled, cored and cut into ¼-inch slices
- 2 tablespoons unsalted butter, cut into small cubes
Ann's Tips and Tricks
Be sure to use waxy potatoes like Yukon Gold to make this. It won’t work as well with Idaho or Russet potatoes. They are too starchy and soft.