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Recipe Category / Rice, Risotto, Orzo & Potatoes
Potatoes au gratin with black beer
Potatoes au gratin with black beer
Method
  • 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.
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