A fall gratin that smells like heaven - the boiled cider ups the apple flavor and the parmesan cheese adds some depth. In the first iteration of this, I used raw onions and as my husband put it, "....uh....it's onion-y..." He had a pained look on his face while gamely smiling around the onions. But then I remembered this amazing tomato-potato gratin from Sunday Suppers at Lucques that uses caramelized onions (you should definitely check it out if you get a chance). And that was all it took. Feel free to sub out any root veggies you like for the potatoes. A mandolin makes quick work of the slicing but please use the guard. I tried very hard to take the top of my finger off making this. And yes, I know that you should always use the guard and yes, I know that it was stupid but there you have it. Now I'm limited on writing and cooking and knitting (blood in yarn is not a good look) until my finger heels. Yes mom, I know I'm an idiot....but you love me anyway!

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