Irish Cheddar And Potato Gratin ... Guinness Stout

Please visit theroanoker.com blog “Behind The Page” to find my recipe for Reuben Dip. Melty Swiss cheese, corned beef cooked in Guinness beer, sauerkraut, thousand island dressing…YUM! Served with Red Rock Deli lime and cracked pepper potato chips. You’ve just got to try the Red Rock chips to believe how good they are…

Irish Cheddar And Potato Gratin

A hearty dish that can be served as a main dish or a side. Perfectly paired with Guinness Stout. Happy St. Patty’s Day!

Recipe compliments of Murray’s Cheese
Serves 4
Ingredients:
4 lbs. russet potatoes, washed and thinly sliced (soak in water to prevent browning)
2 1/2 cups Murray’s Irish Cheddar, grated
1/2 TBSP Murray’s Extra Virgin Olive Oil
1/2 onion, diced
1 tsp thyme, minced
1 1/2 cups heavy cream
(I added some freshly cracked black pepper to the onion mixture)
1/4 lb. bacon, diced
1 bunch scallions, chopped
(I added a little chopped fresh parsley on top)
Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Butter a square baking dish. Layer 1 lb of sliced potatoes into the pan. Next add 1/4 cup of grated Murray’s Irish Cheddar. Repeat until all potatoes and cheese are used.
3. In a medium saucepan sauté onions and thyme in Murray’s extra virgin olive oil. Once the onions are caramelized, add the heavy cream. When warmed, pour over the potatoes.
4. Place in oven (I put my pan on a baking sheet to catch any cream that bubbled over) and bake for an hour until the potatoes are tender and cheese bubbly.
5. Remove from oven and top with bacon and scallions.