Beer-Spiked Potato-Cheese Gratin with Apples
By
Sonnie Otto
@Sonnie_Otto
1
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.
Rating:
★★★★★ 1 vote5
Serves:
8
Prep:
20 Min
Cook:
1 Hr
Ingredients
-
1 Tbspbutter, softend
-
1 clight beer, or chicken broth
-
1 cwhipping cream
-
1 conion, diced
-
1 tspsalt
-
1/8 tsppepper
-
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.
About Beer-Spiked Potato-Cheese Gratin with Apples
Course/Dish: Potatoes, Side Casseroles