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Gratin: Beer-Spiked Potato-Cheese Gratin with Apples

Source of Recipe

Cooking Club - Oktoberfest


Recipe Introduction

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.

List of 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



Recipe

1. Heat oven to 350°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.

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.


8 servings

PER SERVING: 290 calories, 15.5 g total fat (9.5 g saturated fat), 6.5 g protein, 30.5 g carbohydrate, 50 mg cholesterol, 405 mg sodium, 3 g fiber