Dublin au gratin with Guinness
This delicious gratin brings together 3 of the pillars of Irish gastronomy: potatoes, Guinness and Irish cheddar.
It's a gratin of melting potatoes, where the cheddar combines perfectly with the delicate bitterness of Guinness, obtained by cooking the potatoes in a milk-beer mixture.
It's a gratin of melting potatoes, where the cheddar combines perfectly with the delicate bitterness of Guinness, obtained by cooking the potatoes in a milk-beer mixture.
1,546 4.3/5 (3 reviews)
Last modified on: April 12th 2026
For 6 people, you will need:
- 1
1 kg 500 g potatoes - 2
500 ml milk - 3
500 ml Guinness - 4
150 ml liquid cream - 5
250 g Cheddar cheese - 6
Salt - Total weight: 2,900 grams
Times for this recipe
Preparation
40 min.
Cooking
1 hour 25 min.
All in all
2 hours 3 min.
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Step by step recipe
Stage 1 - ⌛ 30 min.
Stage 2 - ⌛ 20 min.
In a large saucepan, pour 3 tablespoons of water (to prevent sticking during cooking), then the potatoes, add 500 ml milk, 500 ml Guinness and salt generously.
Simmer until the potatoes are tender.
Simmer until the potatoes are tender.
Stage 3 - ⌛ 2 min.
Stage 4 - ⌛ 30 min.
Pour the cooking liquid (milk + Guinness) into a smaller saucepan, place over medium heat and reduce by about 3/4, whisking or stirring from time to time.
Stage 5 - ⌛ 5 min.
Once reduced, add 150 ml liquid cream, stir and bring back to the boil.
Add a handful of grated cheddar and stir to melt. The texture should be a little thick and creamy, like Guinness cream.
Check the seasoning, then turn off the heat.
Add a handful of grated cheddar and stir to melt. The texture should be a little thick and creamy, like Guinness cream.
Check the seasoning, then turn off the heat.
Stage 6 - ⌛ 2 min.
Stage 7 - ⌛ 2 min.
Pour over half the Guinness cream, then 1/3 grated 250 g Cheddar cheese (Irish if possible).
Stage 8 - ⌛ 2 min.
Add the other half of the potatoes, pour over the remaining Guinness cream, then the rest of the grated cheddar.
Stage 9 - ⌛ 30 min.
Bake for 30 minutes at 200°C (390°F).
Stage 10
Enjoy warm, but not hot.
Remarks
Smoked Irish cheddar is absolutely delicious, and goes very well with this recipe.
If the bitterness of Guinness is too strong for you, opt for a less typical Irish beer, either blonde or brown.
For a quicker version, if you don't have time to reduce the cooking liquid, replace it with a mixture of half cream and half Guinness, which you just boil quickly.
If the bitterness of Guinness is too strong for you, opt for a less typical Irish beer, either blonde or brown.
For a quicker version, if you don't have time to reduce the cooking liquid, replace it with a mixture of half cream and half Guinness, which you just boil quickly.
And to drink?
A pint of Guinness or another Irish beer, of course.
Keeping: Several days in the fridge, filmed.
Source: This recipe is dedicated to my friends Frances and Conor, the most charming Dubliners ever.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 4 g RDI=7 % | 13 g RDI=5 % | 5 g RDI=7 % | 121 kcal RDI=6 % | 510 kJ RDI=6 % |
| Per person | 21 g RDI=34 % | 66 g RDI=25 % | 25 g RDI=36 % | 588 kcal RDI=29 % | 2,463 kJ RDI=29 % |
| Whole recipe | 131 g RDI=202 % | 400 g RDI=151 % | 155 g RDI=213 % | 3,529 kcal RDI=176 % | 14,777 kJ RDI=176 % |
How much will it cost?
For 6 people
17.40 €
Per person
2.90 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Cheddar cheese
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