It doesn’t get more classic than potatoes, cheese and beer. This Hazelnut Brown Nectar Gruyere Potato Gratin recipe by Jackie Dodd-Mallory (The Beeroness) is the perfect side for your Thanksgiving feast!
1 cup heavy whipping cream
½ cup whole milk
4 cloves garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon salt
½ teaspoon onion powder
½ cup Rogue Hazelnut Brown Ale
2 lbs. russet potatoes, peeled, cut into 1/8-inch-thick rounds
2 cups grated Gruyere cheese
Preheat oven to 350°F.
In a saucepan over medium heat add the cream, milk, garlic, rosemary, salt, onion powder, and Hazelnut Brown Ale, bring to a gentle simmer.
Add the potatoes in overlapping rows in the bottom of an 8×8 baking dish.
Once you have two layers of potatoes, pour half of the milk mixture over the potatoes, then sprinkle with
½ cup of cheese.
Continue to add the potatoes in overlapping rows until all the potatoes have been used.
Pour the remaining mixture. Top with cheese in an even layer.
Bake for one hour to one hour and fifteen minutes or until the potatoes are soft and cheese is bubbly
and slightly browned.