Potato and apple gratin with Camembert in the airfryer
Paper-thin slices of potato and tart apple stood on edge with melting Camembert in between. A golden, bubbling autumn gratin that bakes completely in the airfryer.
Equipment
- 1 Air fryer
- 1 Mandoline
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Oven-safe dish Must fit in the airfryer basket
- 1 Aluminum foil
Ingredients
Gratin
- 700 g waxy potatoes Peeled
- 2 pcs tart apples E.g. Belle de Boskoop or Cox's Orange Pippin, with skin on
- 200 g Camembert Cold, cut into thin slices
Cream mixture
2 dl whipping cream
1 clove garlic Finely chopped
2 tsp fresh thyme Leaves picked from the stalks
1 pinch nutmeg Freshly grated
1 tsp salt
0.5 tsp pepper Freshly ground
For the dish
1 tbsp butter For greasing the dish
Instructions
Preparation
- Peel 700 g waxy potatoes and cut them into 2-3 mm thin slices using a mandoline or a sharp knife. Place the slices in a bowl of cold water while you prepare the rest, so they don't turn brown.
- Cut 2 pcs tart apples into quarters, remove the core and cut them into equally thin slices with the skin on. Cut 200 g Camembert into thin slices lengthwise, so they can stand between the potato slices.
- Stir 2 dl whipping cream together with 1 clove garlic, 2 tsp fresh thyme, 1 pinch nutmeg, 1 tsp salt and 0.5 tsp pepper in a bowl.
- Grease an oven-safe dish that fits in the airfryer basket thoroughly with 1 tbsp butter — including up the sides.
Layering the dish
- Drain the potato slices and pat them dry with a clean kitchen towel. Stand the slices on edge in the dish in tight rows, alternating between potato, apple and Camembert, so the cheese is spread all the way through. Pack the rows tightly so the gratin holds its shape during baking.
- Pour the cream mixture evenly over the gratin so it seeps down between the slices. Press lightly on top with a spoon so all the slices get wet with the cream.
- Cover the dish tightly with aluminum foil. The foil traps the steam so the potatoes become tender without burning on top.
Cooking in the airfryer
- Preheat the airfryer to 160 °C fan.
- Place the dish in the basket and bake the gratin covered at 160 °C for 30 minutes.
- Remove the foil, turn up the heat to 185 °C and bake the gratin for a further 10 minutes, until the Camembert is golden and bubbling. Check that the potatoes are tender by inserting a sharp knife into the middle — it should slide through easily. If the slices are still firm, give the gratin another 5 minutes.
Serving
- Let the gratin rest for 5 minutes outside the airfryer. The cream will set, and the gratin can be cut into neat pieces instead of spreading out.
- Serve the gratin warm straight from the dish as a side dish.
Notes
Tips for the perfect result:
The slices should be the same thickness — 2-3 mm — otherwise some will turn tender while others are still raw. A mandoline is the easiest way to do this. Always pat the potatoes dry after soaking, so the cream doesn't turn thin. Variation:
Use a ripe Taleggio or a mild blue cheese instead of Camembert if you want more flavour. A few slices of smoked ham tucked between the rows turns the gratin into a light main course. Serving:
The gratin goes well with roast meat, game and roast duck. Serve a crisp salad with walnuts and a tangy dressing on the side to cut through the richness of the cream. Portion size:
If your airfryer is smaller, you can divide the gratin between two small dishes and bake them in two batches.
The slices should be the same thickness — 2-3 mm — otherwise some will turn tender while others are still raw. A mandoline is the easiest way to do this. Always pat the potatoes dry after soaking, so the cream doesn't turn thin. Variation:
Use a ripe Taleggio or a mild blue cheese instead of Camembert if you want more flavour. A few slices of smoked ham tucked between the rows turns the gratin into a light main course. Serving:
The gratin goes well with roast meat, game and roast duck. Serve a crisp salad with walnuts and a tangy dressing on the side to cut through the richness of the cream. Portion size:
If your airfryer is smaller, you can divide the gratin between two small dishes and bake them in two batches.
Nutrition
Calories: 540kcalCarbohydrates: 43gProtein: 15gFat: 35gSaturated fat: 22gPolyunsaturated fat: 1.5gMonounsaturated fat: 9.5gTrans fat: 0.8gCholesterol: 110mgSodium: 1040mgPotassium: 950mgFiber: 4.2gSugar: 10gVitamin A: 900IUVitamin C: 28mgCalcium: 240mgIron: 1.2mgNet carbohydrates: 38.8g
