2 qts chicken stock
1 qt apple cider
1 qt heavy cream
8 lbs russet potatoes, peeled
5 lbs cox orange pippin apples, cored
4 lbs shredded cheddar
2 qts caramelized onions
1 bunch rosemary
1 bunch thyme
salt and pepper as needed
streusel topping as needed
- add liquids to a large mixing bowl
- slice potatoes and apples 1/8" thick and add to liquid
- add remaining ingredients except streusel and fold together thoroughly
- transfer to shallow hotel pans, cover with foil and bake at 325 until fully cooked - check after 90 minutes
- remove foil and loosely cover with parchment; stack pans inside large sheet pan.
- top with a third pan and weigh down with 3 x 3 liter tins of olive oil, or some such thingies. Allow to rest 30 minutes. (This will push out excess liquid and compress the gratins)
- when cool enough to handle transfer to individual ramekins and top with streusel; chill immediately
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