Beer-spiked Potato-cheese Gratin With Apples |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This cheesy beer-spiked potato side dish gives you a teste of Oktoberfest without the Lederhosen. Use tart granny smith or other firm apples for this dish. Thanks to Cooking Club of America for this recipe. Ingredients:
1 t butter, softened |
1 cup light or nonalcoholic beer, or reduced-sodium chicken broth |
1 cup whipping cream |
1 cup diced onion |
1 tsp salt |
1/8 tsp pepper |
1 garlic clove, minced |
2 lbs (4 medium) russet potatoes, peeled, thinly sliced (1/8-inch) |
1 t minced fresh rosemary or 1 tsp dried (i would use thyme or oregano rather than rosemary) |
2 granny smith apples, peeled, thinly sliced |
1 1/2 cups shredded sharp cheddar cheese, divided |
Directions:
1. Heat oven to 350 degrees F. Spread softened butter evenly in 8-cup shallow gratin or baking dish.
2. 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 or other herbs.
3. Spread half of the potato mixture over bottom of gratin dish; top with apples. Sprinkle with 1 1/4 cups of the cheese; top with remaining potato mixture.
4. 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.
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