Beer-Spiked Potato-Cheese Gratin with Apples

Beer-spiked Potato-cheese Gratin With Apples Recipe

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Sonnie Otto


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.


★★★★★ 1 vote

20 Min
1 Hr


  • 1 Tbsp
    butter, softend
  • 1 c
    light beer, or chicken broth
  • 1 c
    whipping cream
  • 1 c
    onion, diced
  • 1 tsp
  • 1/8 tsp
  • 1 clove
    garlic, minced
  • 4
    russet potatoes, peeled, thinly sliced
  • 1 tsp
    rosemary, dried
  • 2
    apples, peeled and thinly sliced
  • 6 oz
    sharp cheddar cheese, grated

How to Make Beer-Spiked Potato-Cheese Gratin with Apples


  1. Heat oven to 350 degrees. Spread softened butter evenly in 8-cup sallow gratin or baking dish.
  2. Place 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.
  3. Spread 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.
  4. Cover 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.

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About Beer-Spiked Potato-Cheese Gratin with Apples

Course/Dish: Potatoes, Side Casseroles

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