beer-spiked potato-cheese gratin with apples
(1 rating)
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This hearty dish tastes like beer cheese soup. Tart Granny Smith apples work best, but you can substitute other firm-textured apples. Choose a hearty, aged cheddar cheese; it won't get stringy when it cooks.
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For beer-spiked potato-cheese gratin with apples
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1 Tbspbutter, softend
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1 clight beer, or chicken broth
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1 cwhipping cream
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1 conion, diced
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1 tspsalt
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1/8 tsppepper
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1 clovegarlic, minced
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4russet potatoes, peeled, thinly sliced
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1 tsprosemary, dried
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2apples, peeled and thinly sliced
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6 ozsharp cheddar cheese, grated
How To Make beer-spiked potato-cheese gratin with apples
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1Heat oven to 350 degrees. Spread softened butter evenly in 8-cup sallow gratin or baking dish.
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2Place beer, cream, onion, salt, pepper and garlic in large saucepan or dutch oven; stir in potatoes. Bring to a gentle boil over medium heat; cook 5 minutes or until liquid is thickened, stirring constantly. Stir in rosemary.
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3Spread half of the potato mixture over bottom of gratin dish; top with apples. Sprinkle 1 1/4 cups of the cheese over apples. Layer remaining potato mixture over cheese.
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4Cover dish with foil. Bake 30 minutes; remove foil. Sprinkle with remaining 1/4 cup cheese. Bake 30 to 40 minutes or until potatoes and apples are tender, liquid has thickened and top is lightly browned. Remove from oven; let stand 10 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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