Directions

1. Preheat the oven to 400°F.
2. Put the turkey leg in a baking dish.  Add a drizzle of oil, salt and pepper. Bake in the oven for 1 hour 15 minutes or until an instant read thermometer reads 165^o F.
3. Put the honey, brown sugar and beer in a saucepan. Bring to a boil and simmer over medium heat for 10-12 minutes.
4. Dilute the cornstarch in the water.  Add the cornstarch and mustard to the saucepan and whisk. Cook for another 3-4 minutes. Remove from the heat and let the sauce thicken.
5. In a big pot, bring the milk, cream, onion and garlic to a boil. Simmer for 5 minutes.
6. Add the sliced potatoes and salt. Cook over medium heat for 12 minutes. Add the cheese and mix carefully.
7. Transfer everything into a baking dish. Add salt and pepper to taste.
8. Bake in the oven at 400°F for 45-50 minutes.
9. Add the rest of the gruyère cheese on top of the dish before the last 10-15 minutes.
10. Serve the potatoes with the turkey leg coated with the honey stout glaze.