Beer-spiked Potato-cheese Gratin With Apples
From shandy 1 month ago
- 1 hour 30 minutes to make
- Serves 8
This 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.
Ingredients
- 1 T. butter, softened shopping list
- 1 C. light or nonalcoholic beer, or reduced-sodium chicken broth shopping list
- 1 c. heavy cream shopping list
- 1 c. diced onions shopping list
- 1 t. salt shopping list
- 1/8 t. pepper shopping list
- 1 garlic clove, minced shopping list
- 2 lbs. russet potatoes (around 4 medium), peeled, thinly sliced (1/8 inch) shopping list
- 1 T. minced fresh rosemary or 1 t. dried shopping list
- 2 granny smith apples, peeled, thinly sliced shopping list
- 1 1/2 c. shredded sharp cheddar cheese, divided shopping list
How to make it
- Heat oven to 350 degrees F. Spread softened butter evenly in 8-cup shallow gratin or baking dish.
- 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.
- 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.
- 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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