Choose section to search
Type to search
Recipe Book
Recipe Category / Rice, Risotto, Orzo & Potatoes
Potatoes au gratin with black beer
Potatoes au gratin with black beer
  • Preheat oven to 200* C (390* F) Fan.
  • Peel the potatoes and slice them on the mandolin or with a very sharp knife. They should be about 0.5 cm thin.
  • Transfer to a bowl and add the black beer, half of the olive oil, salt and pepper. Mix well and set aside until needed.
  • Thinly slice the mushrooms and onions.
  • Heat the remaining olive oil in a wok and sauté the mushrooms until they shrink in size and they turn golden.
  • Transfer to a 20x30 cm ovenproof baking dish and add the sliced onions also.
  • Add the bacon and potatoes. Mix and add the liquid from the bowl with the potatoes.
  • Sprinkle with grated pecorino and cover with aluminum foil.
  • Bake for 1 hour, remove the aluminum foil and bake for another 30 minutes, until golden.
  • When ready, remove from oven and set it aside to cool for 10-15 minutes before serving.
  • Serve with finely chopped parsley.
Rate this recipe You need to login
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651