Raclette potato gratin - Blonde Ale (Brasserie du Singe)

For a Blonde Ale in winter, we offer a Raclette Potato Gratin . This comforting, hearty dish echoes the sweet, slightly malty notes of beer, while providing the warmth and satisfaction needed during the cold months.

Ingredients for 2 people:

  • 500g potatoes, peeled and cut into thin slices
  • 200g raclette cheese, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 250ml of cream
  • 100ml of milk
  • 1 tablespoon of butter
  • Salt, pepper and nutmeg
  • Fresh parsley for garnish

Instructions :

  1. Preparation of the Gratin :

    • Preheat the oven to 180°C.
    • Butter a gratin dish.
  2. Cooking Potatoes :

    • In a saucepan, cook the potato slices in boiling salted water for 5 minutes, then drain.
  3. Assembling the Gratin :

    • Arrange a layer of potatoes at the bottom of the gratin dish.
    • Add a layer of onion and garlic, then a layer of raclette cheese.
    • Repeat the layers until the ingredients are used up.
  4. Preparation of the Cream :

    • In a bowl, mix the cream and milk. Season with salt, pepper and a pinch of nutmeg.
    • Pour this mixture over the gratin.
  5. Cooking :

    • Bake for about 40-45 minutes, until the top is golden and bubbly.
  6. Service :

    • Serve hot, garnished with chopped fresh parsley.

This raclette potato gratin, with its rich cheesy flavor and creamy texture, pairs perfectly with the sweetness and lightness of a Blonde Ale, providing a pleasant balance between the dish and the drink.

Cheers & Stay Brewtiful!