If you know a bit of French the combination of apples and potatoes makes all kinds of sense. We thinly slice apples and potatoes and layer them brushed with a pecorino and garlic seasoned cream. We then place the mix in a vacuum bag and cook the gratin base sous vide for an hour at 84 degrees C. Once the base is cooked we cool it down, press it and then slice and portion it into planks. The planks of gratin may then be seared or broiled to serve. Initially we planned to pair this gratin with braised short ribs. In actual eating of the complete dish we have restructured the idea. Now we are working on seeing if we may find a home for this earthy and tart gratin.