Autumn Gratin


  • 1 Bottle  Dark Beer
  • 2  Colorado Russet Potatoes
  • 1/2 cup  Heavy cream
  • 1 Egg
  • 2 Egg yolks
  • 1 Clove fresh garlic minced
  • 1/2 cup  Grated parmesan
  • 1/2 cup Grated sharp cheddar cheese
  • 2 pinches  Fresh grated nutmeg


1- Preheat oven to 300 degrees 2- Peel and thinly slice potatoes. Place potatoes in a bowl and cover with beer. Allow to sit while preparing rest of ingredients. 3- combine cream and eggs with a little salt and pepper. Whisk to combine. 4- in a small sautés pan melt butter and sweet garlic. Do not allow to brown. Deglaze pan with 3 oz. of beer from potatoes and add mixture to cream and eggs 5- with butter, grease a 6- inch round by 2-inch deep baking dish. 6- pour just enough cream mixture to coat bottom of dish. Place a thin layer of potatoes on top. Being careful not to overlap too much. Sprinkle with enough cheddar cheese to lightly cover. Place another layer of potatoes into dish. Sprinkle with salt, pepper and nutmeg. Top with parm and enough cream to bring it level with potatoes. Repeat this layering until dish is full. Top the top layer with parm and lightly spray with cooking oil. Top with parchment paper and foil. 7- Place into oven on a baking sheet to catch any overflow. Bake for 1 hour; remove from and boost heat to 400 degrees to brown top. About ½ hour more. Remove from oven and allow to sit for 15 minutes before cutting.