YIELD: 6 Servings
2 Colorado Russet potatoes
1 bottle dark beer
1/2 cup heavy cream
2 egg yolks
1 tsp. butter
2 cloves fresh garlic, minced
1/2 cup sharp cheddar cheese, grated
1/2 cup Parmesan, grated
2 pinches fresh grated nutmeg
Salt and pepper to taste Butter to grease baking dish
Preheat oven to 300°F.
Peel and thinly slice potatoes. Place potatoes in a bowl and cover with beer. Allow to sit while preparing rest of ingredients.
Combine cream and eggs with a little salt and pepper. Whisk to combine.
In a small sauté pan melt butter and sweat garlic. Do not allow to brown. Deglaze pan with 3 oz of beer from potatoes and add mixture to cream and eggs.
With butter, grease a 6 inch round by 2 inch deep baking dish.
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 in to 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.
- Place into oven on a baking sheet to catch any overflow. Bake for 1 hour, remove cover and boost heat to 400°F to brown top. (About 1/2 hour more.) Remove from oven and allow to sit for 15 minutes before cutting.
Recipe and photo from the Colorado Potato Administrative Committee