Recipe: Au Gratin Potatoes with Smoked Salmon and Beer

Au Gratin Potatoes with Smoked Salmon and Beer

2 tb olive oil
2 x onions sliced
3 lb waxy potatoes peeled, and thinly sliced
Salt to taste
Freshly-ground black pepper to taste
3 cup grated Gruyere or sharp cheddar cheese
2 x tart apples, such as Granny Smith peeled, cored, and thinly sliced
1/2 lb hot-smoked salmon diced
1 can or bottle of beer or equivalent white wine- (12 oz)
1 cup water
1 tb chopped cilantro for garnish

Heat the olive oil in a large skillet, add the onions and saute until tender and lightly colored, 8 to 10 minutes; set aside. Preheat the oven to 350 degrees. Lightly oil a 9- by 13-inch baking dish. Arrange one-third of the sliced potatoes in the dish and sprinkle lightly with salt and pepper. Add one-third of the cheese, one-third of the onions, half of the apples and half of the salmon. Repeat with another third of the potatoes, salt and pepper, followed by the remaining salmon and apples and another third of the cheese and onions. Finish with the remaining potatoes and sprinkle with the last of the cheese and onions. Pour in the beer or wine and water along the edges of the pan and bake for 1 hour, until bubbly, brown and tender. Sprinkle with the chopped parsley. Let stand a few minutes, cut and serve warm. This recipe yields 8 servings.