Ingredients with Measurements:
- 2 lbs. potatoes, peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp. butter
- 2 tbsp. flour
- 1 1/2 cups milk
- 1/2 cup Irish porter beer
- 2 cups grated Irish porter cheese
- Salt and pepper to taste
Special equipment needed:
- Large baking dish
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes or until softened.
3. Add the flour to the saucepan and whisk until smooth. Cook for 1-2 minutes.
4. Gradually add the milk and porter beer to the saucepan, whisking constantly until the mixture thickens.
5. Add 1 1/2 cups of grated Irish porter cheese to the saucepan and whisk until melted and smooth.
6. Layer the sliced potatoes in the baking dish, seasoning each layer with salt and pepper.
7. Pour the cheese sauce over the potatoes, making sure to cover them completely.
8. Sprinkle the remaining 1/2 cup of grated Irish porter cheese over the top of the gratin.
9. Cover the baking dish with foil and bake for 45 minutes.
10. Remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and the potatoes are tender.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
Sodium: 450mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 5g
Protein: 14g
Substitutions for ingredients:
- Irish cheddar cheese can be substituted for Irish porter cheese
- Any type of beer can be substituted for Irish porter beer
Variations:
- Add cooked bacon or ham to the gratin for a heartier dish
- Substitute sweet potatoes for regular potatoes for a sweeter flavor
- Add sliced mushrooms to the onion and garlic mixture for an earthy flavor
Tips and tricks:
- Use a mandoline to thinly slice the potatoes for even cooking
- Let the gratin cool for 5-10 minutes before serving to allow the cheese sauce to set
- If the top of the gratin is browning too quickly, cover it with foil during the last 10-15 minutes of cooking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh parsley or chives over the top of the gratin before serving.
Pairings:
Serve the gratin with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Caesar salad
Troubleshooting advice:
- If the gratin is too runny, let it bake for an additional 10-15 minutes uncovered to allow the cheese sauce to thicken.
- If the gratin is too dry, add a splash of milk to the cheese sauce before pouring it over the potatoes.
Food safety advice:
Make sure to cook the potatoes until they are tender to avoid any risk of foodborne illness.
Food history:
Potato gratin is a classic French dish that has been adapted and modified in many different ways. This Irish-inspired version uses Irish porter cheese and beer for a unique twist.
Flavor profiles:
Creamy, cheesy, and slightly bitter from the porter beer.
Serving suggestions:
Serve the gratin as a main dish with a side salad or as a side dish with roasted meat.
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Region: Irish