Potato Gratin With Apple, Pancetta and Swiss

• 1 12 lbs Red Bliss potatoes, thinly sliced
• 2 large golden delicious apples, cored and thinly sliced
• 4 ounces pancetta, browned and crumbled
• 2 tablespoons snipped fresh chives
• 8 ouces cave-aged gruyere or 8 ounces mild swiss cheese, grated
• 8 ounces heavy cream
• salt
• pepper
• 2 tablespoons butter, cut into tiny cubes
• 18 teaspoon grated nutmeg
• aluminum foil, to cover

1. Preheat oven to 350F.
2. Toss potatoes and apple in a large mixing bowl with salt, pepper, cheese, and half of the crumbled pancetta and chives.
3. Place evenly into a buttered 9x12 rectangular casserole or baking dish.
4. Top with remaining chives, crumbled pancetta, and cream.
5. Dot top with butter and sprinkle with nutmeg.
6. Cover with aluminum foil and bake until potatoes are tender, about 90 minutes.
7. Remove foil and bake 15 minutes more.
8. Let sit 10-15 minutes before serving.

potatoes, golden delicious apples, pancetta, fresh chives, caveaged, heavy cream, salt, pepper, butter, nutmeg, aluminum foil

Taken from www.food.com/recipe/potato-gratin-with-apple-pancetta-and-swiss-489597 (may not work)