Beer-spiked Potato-cheese Gratin With Apples Recipe

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Beer-Spiked Potato-Cheese Gratin with Apples

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
russet potatoes, peeled, thinly sliced
1 tsp
rosemary, dried
apples, peeled and thinly sliced
6 oz
sharp cheddar cheese, grated


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

About this Recipe

Course/Dish: Potatoes, Side Casseroles