Beer-spiked Potato-cheese Gratin With Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Cheers to beer! It's the tail end of Oktoberfest, the two-week, 200-year-old party in Munich that draws 6 million people each year. This cheesy beer-spiked potato side dish gives you a taste of the festival without leaving home. Read more . No crowds. No spills. And most importantly, no Lederhosen. Ingredients:
1 tablespoon butter, softened |
1 cup light or nonalcoholic beer, or reduced |
sodium chicken broth |
1 cup whipping cream |
1 cup diced onion |
1 teaspoon salt |
1/8 teaspoon pepper |
1 garlic clove, minced |
2 lb. russet potatoes (4 medium), peeled, thinly |
sliced (1/8 inch) |
1 tablespoon minced fresh rosemary or 1 |
teaspoon dried |
2 granny smith apples, peeled, thinly sliced |
1 1/2 cups shredded sharp cheddar cheese |
divided |
Directions:
1. 1. Heat oven to 350°F. Spread softened butter evenly in 8-cup shallow gratin or baking dish.
2. 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.
3. 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. 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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