Golden Mustard Apple White Bean Potato Gratins with Chive Yogurt

Golden Mustard Apple White Bean Potato Gratins with Chive Yogurt 🥔🍏 This is a cozy little tray-bake with a bright edge: thin potatoes, tender white beans, sweet-tart apple slices and a mustardy yogurt coating that bakes into crisp golden corners. A cool chive yogurt spooned over the top keeps it fresh instead of heavy. It works as a vegetarian dinner with salad, or as a generous side for roasted fish, chicken or mushrooms. Yield: 3-4 servings Time: about 1 hour 10 minutes Ingredients: - 750 g / about 1 2/3 lb waxy potatoes, very thinly sliced - 1 medium firm apple, cored and thinly sliced - 1 x 400 g tin cannellini or haricot beans, drained and rinsed - 2 tablespoons olive oil, plus extra for the dish - 3/4 cup Greek yogurt or thick plain yogurt - 2 tablespoons wholegrain mustard - 1 tablespoon Dijon mustard - 1 small garlic clove, finely grated - 1 tablespoon lemon juice - 1 teaspoon finely grated lemon zest - 1/2 teaspoon fine salt, plus more to taste - Black pepper - 1/3 cup finely grated mature cheddar or Parmesan, optional - 2 tablespoons chopped chives - 2 tablespoons water or milk, if needed Chive yogurt: - 1/2 cup Greek yogurt or thick plain yogurt - 1 tablespoon chopped chives - 1 teaspoon lemon juice - 1 teaspoon olive oil - Pinch of salt and black pepper Method: 1. Heat the oven to 200 C / 400 F. Lightly oil a shallow baking dish or 6-8 small gratin cups. Slice the potatoes and apple as thinly as you can so they cook evenly. 2. In a large bowl, stir together the yogurt, olive oil, wholegrain mustard, Dijon, garlic, lemon juice, lemon zest, salt and pepper. If it feels too thick to coat, loosen it with 1-2 tablespoons water or milk. 3. Add the potato slices, apple slices and white beans to the bowl. Turn everything gently until the potatoes are coated and the beans are tucked through the layers. 4. Arrange the mixture in the dish, keeping the potato and apple slices slightly overlapping. Sprinkle over the cheese if using. Cover tightly with foil. 5. Bake for 35-40 minutes, until a knife slides through the potatoes with little resistance. Remove the foil, drizzle with a little olive oil and bake for another 15-20 minutes, until the top is deeply golden and the edges are crisp. 6. While the gratin finishes, mix the chive yogurt ingredients. Taste and add more lemon or salt if needed. 7. Let the gratin stand for 5-10 minutes so it settles, then spoon over chive yogurt and finish with extra chives and black pepper. Serving and storage tips 🌿 - Serve with a crunchy green salad, steamed greens, roasted mushrooms or a fried egg. - For meal prep, keep the chive yogurt separate and add it after reheating. - Leftovers keep for up to 3 days in the fridge. Reheat uncovered at 180 C / 350 F so the top crisps again. - If you want it dairy-free, use thick unsweetened plant yogurt and skip the cheese. Save this one for the night you want something creamy, golden and still fresh. ✨ Tasteloom.club - easy recipes for everyday cravings.