Potato, apple and Munster cheese gratin

Potato, apple and munster gratin
Potato, apple and Munster gratin


This recipe is based on organic Munster cheese with raw milk.

It’s a dish on the model of a tartiflette, the Munster lends itself well to it: it has character and delicious background when cooked.

We use the “basic” ingredients of a tartiflette: potato, onion, and of course cheese … And then add apples!

Apples add a little sweetness, to counterbalance the strength of the cheese (the potato being fairly neutral, it cannot play this role alone), a little freshness (which does not hurt in this kind of dish) and a very light “sweet-salty” that will satisfy fans of the genre, without putting off the refractory.

Apples bring a little freshness and a sweet and savory note to your dish. If you like the combination of these two flavors you can incorporate all of the sliced ​​apples.


  • 1 kg of potato
  • 1/2 crunchy and sweet apple
  • 2 Munster cheese units
  • 1 medium onion (or 2 small)
  • pepper, Provence herbs
  • olive oil

Cook the potatoes for about twenty minutes in a large volume of water after having washed them. Prick them with a knife, if the potatoes slip from the blade, they are cooked.

While the potatoes cook, finely chop the onion and brown it in a little olive oil until it is golden brown.

Drain the potatoes, peel them (beware it’s hot!), And cut them into slices.

Peel and also slice the apple, as well as the Munsters.

Preheat your oven to 180 ° C.

Place a layer of cut potatoes at the bottom of a gratin dish, then a few slices of apples, a little onion, and finally a few slices of Munster. And repeat the operation until all the ingredients are used up.

Add a little pepper and herbs if you wish (we advise you not to salt, the cheese takes care of it), and at your convenience, between each layer, then bake for 20 minutes.

Serve immediately with a green salad, for example.

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