Wednesday, March 12, 2014

Stand Out Sides: Guinness Potatoes au Gratin

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We're on our way home right now from our amazing yet crazy trip.  I say ridiculous because, well, I had to work for most of it.  One day, I'd love to go on a trip where John works the whole time and I do my own things like sit in cafes and speak French to French people, since that's pretty much the only thing I wanted to do.  Eat chocolate croissants, speak French, repeat over and over again.  We'll give you a recap when our plane lands from London (oh that's right...I got to go to London for 2 nights too to check out our office there since I was across the pond anyway).  Anyway, we'll have a proper catch-up next week.  When I wake up again...

If you're like me and you're not a big fan of corned beef (don't tell John, the horror!  We'd probably break up), you probably dread St. Patrick's Day (unless you do what I used to do when I was young and drink enough in the morning that by the evening you didn't know what  corned beef was...nor were you awake.  But that's another story for a different day.

Today we're talking about spicing up St. Patrick's Day with inventive side dishes!  I wanted it to be something traditionally Irish.  When I used to work in Boston, I worked for an Irish bank and about 75% of the employees, conservatively, were from Ireland.  The office used to order brown bread and Kerrygold butter by the pound.  I'm not kidding.  I have no idea where they got it from either but the brown bread was never to my liking.  The butter, though?  Deeee-licious!
Guinness Potatoes au Gratin (adapted from Spiced)
Serves: 8
4 potatoes, washed and thinly sliced
2 tablespoons Kerrygold salted butter
2 cloves garlic, minced
1 teaspoon black pepper
4 tablespoons flour
1 cup milk
1 cup Guinness
1 1/2 cups Kerrygold Blarney Castle cheese, grated*

Preheat the oven to 350 degrees F.  Arrange the potatoes in a few layers in a small casserole dish (mine is about 9 inches by 4 inches).  In a skillet, combine butter, garlic, and pepper.  Melt the butter and then add the flour, whisking gently until the flour incorporates.  Slowly add the milk and Guinness.  Once that is incorporated, add the cheese until melted.  Pour the roux over the potatoes.  Put the casserole dish in the oven and bake 15-20 minutes until the dish is set and the cheese is lightly browned.  Remove and serve immediately. 

*As I mentioned, I wanted this to be traditionally Irish.  At my old job, a coworker introduced me to Blarney Castle which is like a young Gouda.  We have a great cheeseshop in our area that happens to carry it but if you don't, and want to stick to Irish heritage, other Kerrygold Cheeses can normally be found in Whole Foods.  One of their newer varieties actually has Irish Stout in it!  Perfect for St. Patrick's Day.  And no, I wasn't paid or compensated in any way to tell you all about Kerrygold.  It just really fits our theme today!

Until the next time my oven is on...



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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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