1 teaspoon unsalted butter
2 teaspoons salt
1 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
2 pounds red bliss potatoes, peeled and very thinly sliced
2 pounds Rome or Winesap apples, peeled, cored, and very thinly sliced
2 cups grated Gruyere cheese (about 8 ounces)
2 cups heavy cream
1/2 teaspoon Essence, recipe follows

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/...