Ingredients
2 tbsp olive oil or butter
1 onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground beef
1 tsp dried thyme (or 1 tbsp fresh)
1 tsp paprika
Salt & black pepper, to taste
2 apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work well)
2 medium potatoes, peeled and thinly sliced (optional but recommended for layers)
1 cup (240 ml) heavy cream or half-and-half
1 tsp Dijon mustard
1 ½ cups shredded cheese (Gruyère, cheddar, or mozzarella mix)
2 tbsp breadcrumbs (optional, for topping)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the beef layer:
Heat olive oil in a skillet over medium heat.
Add onion and garlic, cook until soft.
Add ground beef, thyme, paprika, salt, and pepper. Cook until browned. Remove from heat.
Prepare the apple layer:
Slice apples thinly and pat dry with a paper towel.
(Optional) Lightly sauté apple slices in a little butter for 2–3 minutes to soften and enhance flavor.
Prepare the cream sauce:
In a small bowl, mix heavy cream with Dijon mustard, a pinch of salt, and pepper.
Assemble the gratin:
Preheat oven to 375°F (190°C).
Grease a baking dish with butter.
Layer potato slices (if using) at the bottom.
Add half of the beef mixture.
Add a layer of apples.
Sprinkle some cheese.
Repeat layers: potatoes → beef → apples → cheese.
Pour cream mixture evenly over everything.
Top with remaining cheese and breadcrumbs.
Bake:
Cover with foil and bake for 30 minutes.
Remove foil and bake another 15–20 minutes until golden and bubbly.
Serve:
Let cool slightly. Garnish with parsley.
Serve warm with a side salad or crusty bread.
Serving Suggestions
Great as a main dish for dinner.
Pairs beautifully with green salad with vinaigrette or steamed vegetable