Potato, Beer, and Cheese Gratin

Potato, Beer, and Cheese Gratin

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 bottle pale ale, (12 oz / 330 ml)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup whipping cream
  • 1 tablespoon all purpose flour
  • 2 cloves garlic, smashed and minced
  • 1 kilo potatoes, scrubbed and thinly sliced, (2 lbs)
  • salt and pepper, as desired
  • 2 cups Gruyere cheese, or Swiss, shredded, (8 oz / 250 g)

Instructions
 

  • To a medium saucepan, add the ale, thyme, and bay leaf. Bring to a boil then reduce heat to low, simmer for 5 minutes or so or until the liquid reduces to 3/4 cup. Stir occasionally while cooking. When reduced, remove from heat and let cool, remove the thyme and bay leaf and discard those.
  • In a small bowl, mix together the cream, flour, and garlic, mixing well.
  • When the ale mixture is cool, stir the cream mixture into it.
  • Preheat your oven to 190° C (375° F). Grease a 9x13 baking dish with butter. Arrange half of the potatoes on the bottom of the dish, overlapping the edges slightly. Sprinkle with salt and pepper as desired.
  • Pour half the ale mixture evenly over the potatoes, and sprinkle with half the Gruyere cheese.
  • Repeat with the remaining potatoes, salt and pepper, ale mixture, and cheese. Cover and bake for 30 minutes.
  • Reduce the oven temp to 180 C (350 F), uncover the baking dish, and bake for another 30 minutes or until the potatoes are tender and the top is golden brown.
  • Let stand 10 minutes, then serve as a side with any main dish. Enjoy.

Notes

Low cost per serving.

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