Beer-Spiked Potato-Cheese Gratin with Apples
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1 Tbspbutter, softend
1 clight beer, or chicken broth
1 cwhipping cream
1 conion, diced
1 clovegarlic, minced
4russet potatoes, peeled, thinly sliced
1 tsprosemary, dried
2apples, peeled and thinly sliced
6 ozsharp cheddar cheese, grated
How to Make Beer-Spiked Potato-Cheese Gratin with Apples
- Heat oven to 350 degrees. Spread softened butter evenly in 8-cup sallow gratin or baking dish.
- 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.
- 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.
- 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.