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Spud Sunday: Au Gratin, Au Guinness

Potatoes Cooked In Beer

This is more or less as devised by the food writer Richard Olney [1] and elaborated upon by my humble self.

You’ll need:
  • About 700g potatoes (preferably a waxy variety)
  • 1 large-ish onion (about 125-150g)
  • 225ml guinness (or other beer)
  • 25g butter (keep it cold, ‘cos you’ll need to grate it)
  • 150ml heavy cream
  • Salt to taste (I used about 0.5-0.75 tsp of fine-grained salt)
You’ll also need:
  • A deep baking dish (I used an oval dish that was about 28cm long, 20cm wide and 5cm deep).
The Steps:
  • Preheat the oven to 200C.
  • Finely slice both the onion and the potatoes. Don’t rinse the potatoes in water.
  • Use a fine grater or similar implement to make fine shavings of your (cold) butter.
  • Grease the baking dish and fill with alternate layers of onion and potato, starting with an onion layer and ending with a potato layer (I got about four layers of each in the dish I was using). Overlap the potato slices well and sprinkle some salt on each potato layer as you go, except for the last one.
  • Pour the guinness (or other beer) over the potatoes and onions and distribute the butter shavings over the surface.
  • Bake for 50 minutes, turning the temperature down to 180C after the first 10 minutes.
  • Remove from the oven, pour the cream evenly over the surface and return to the oven for another 10 minutes.
  • Enjoy with liver or red meats or perhaps with some greens for contrast (I’m thinking crunchy French beans with a tangy dressing) or eat it all on it’s own if you feel so inclined.
The Results:
  • Side dish for about 4 people, though I devoured about half of this recipe at one sitting. There again, I am a potato fiend.