beer-spiked potato-cheese gratin with apples
(1 RATING)
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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prep time
20 Min
cook time
1 Hr
method
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yield
8 serving(s)
Ingredients
- 1 tablespoon butter, softend
- 1 cup light beer, or chicken broth
- 1 cup whipping cream
- 1 cup onion, diced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, minced
- 4 - russet potatoes, peeled, thinly sliced
- 1 teaspoon rosemary, dried
- 2 - apples, peeled and thinly sliced
- 6 ounces sharp cheddar cheese, grated
How To Make beer-spiked potato-cheese gratin with apples
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Step 1Heat oven to 350 degrees. Spread softened butter evenly in 8-cup sallow gratin or baking dish.
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Step 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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Step 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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Step 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.
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Potatoes
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Side Casseroles
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