Potato, Beer, and Cheese Gratin
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.
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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