Potato Gratin Recipe
October 13, 2014
Whether you are setting out across the tundra, or roasting your bones next to the fire, this Gratin paired with a crisp pale ale will make you feel a warmth in your belly. With decadent cream and cheese cut with refreshing hops, you'll be pounding your fork and knife (and glass) for more! This savory gratin dish will pair nicely with any pale ale, but will go especially well with our Klondike Gold, which uses our Northwest Pale Ale as the base. Fully flavored, yet smooth, with enough alcohol to give it a little kick, this homebrew recipe has just enough bite to keep the cold Autumn nights at bay. Ingredients
- 2 pounds Yukon Gold Potatoes
- 2 cups Heavy Cream
- 1 cup finely grated Sharp Vermont Cheddar
- ½ cup Leeks; chopped
- 1 pinch Fresh Ground Nutmeg
- 1 clove Garlic; minced
- Kosher Salt and Fresh Cracked Black Pepper
- Preheat oven to 350°. Grease 3 quart casserole dish with butter.
- In a separate saucepan heat Cream, Garlic and Nutmeg for 2 minutes on Medium heat. Lower heat to lowest setting.
- Clean Leeks, chop, and rinse again. Add Leeks to Cream mixture. Also add Salt and Pepper to taste. Peel Potatoes. Do not rinse or soak them. Cut Potatoes into uniform 1/8 inch slices.
- Add Potato Slices to greased casserole dish in layers with a measure of Leek Cream mixture atop each layer. Repeat until ½ inch from the top of dish. Add a fine layer of Cheddar to the top.
- Put casserole dish on a baking sheet and bake on lowest rack uncovered for 40 to 45 minutes. Potatoes should yield to a knife, top should be golden brown. Remove from oven and rest for 15 minutes to allow cream to set. Cut into squares and serve.