Potato Gratin with Beer Cheese Sauce will knock your socks off! The delicious flavor of this hot potato side dish is so cheesy and comforting that you may decide to fill your plate with this alone.
For other delicious recipes that feature beer, I invite you to have a look at these following recipes: Beer-Battered Fried Mushrooms, Chicken Beer Bake, Pulled Beer-Braised Beef Brisket, and Beer Bread Biscuits with Herbs.
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Table of Contents Found Here
- The ingredient list:
- Kitchen tools and equipment needed:
- Then and now:
- How this recipe came to be:
- What I wrote about this recipe in 2013:
- What is the best slicing technique for making au gratin potatoes?
- Mandolin vs kitchen knife:
- A cautionary tale about mandolins:
- The step-by-step photos from 2013:
- How long does to make these scalloped potatoes from start to dinner?
- More memories about this recipe from 2013:
- Can these potatoes be cooked on an outdoor grill?
- What type of beer is best for this recipe?
- Additional sides you'll also enjoy:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Kitchen tools and equipment needed:
- cutting board
- chef's knife or nakiri knife
- mandolin (optional, for slicing potatoes and onions)
- 13 x 9 baking dish
- pastry brush (optional, for oiling the dish)
- 3 quart saucepan
- measuring cups and spoons
- box grater (optional, for shredding cheese)
- food processor (optional, for shredding cheese)
- whisk
- mixing bowls
- kitchen timer (optional)
- aluminum foil
- parchment paper (optional, for covering the potatoes before baking)
- garlic press (optional)
Then and now:
*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information.
Since first publishing this recipe, I have made a few changes to the original by adding layers of thinly sliced onions between the layers of potatoes. Adding the onions to this recipe is not necessary, but if you like onions, it certainly is a delicious upgrade.
How this recipe came to be:
You know what it's like...you're standing in line at the grocery store checkout, so you start to flip through all those tempting magazines in the stands while you're awaiting your turn to unload your stockpile (continued...next paragraph)
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What I wrote about this recipe in 2013:
(...continuation, and please remember, this is from 2013) - You know you really want to reach for that glossy Kardashian/Alien Zombie baby cover one (no, I didn't really, LOL), but instead, you reach for a small publication called "Cooking With Beer."
That is where I found this recipe. Of course, I fooled and played with it, but the original concept was born right there in the grocery store checkout lane.
Sadly, I don't have any "beauty shots" of this final dish, but can I tell you something?
Once it had cooled slightly (about 15 minutes), it served up beautifully when sliced into lovely, layered squares making quite a fancy presentation!
This recipe also allowed me to use my never-before-used mandolin.
The one that's been patiently waiting its turn in the kitchen drawer for the past several years.
The one that I realized is really, really fun to play with.
The one I'll be using soon to make all sorts of potato, beet, and veggie chips.
What is the best slicing technique for making au gratin potatoes?
The thinner the potato and onion slices, the better.
Since this dish has many layers, thin slices will cook more evenly and quicker than thick slices.
Mandolin vs kitchen knife:
I have used both a mandolin and a very sharp kitchen vegetable knife (nakiri knife) when making this recipe.
I don't really have a preference, except to say that I feel safer using a knife than a mandolin, even though a mandolin is quicker.
A cautionary tale about mandolins:
If and when you use a mandolin, always, I repeat, ALWAYS use the finger guard while slicing.
Even if you're quite confident you'll not injure yourself with the razor-sharp blade of a mandolin, accidents can happen quickly and without warning -not that I'd know anything about that.
The next thing you know, you've taken several layers of skin off a knuckle or two and have ultimately ruined your dish with the uncalled-for, totally unnecessary new ingredient... blood.
The step-by-step photos from 2013:
How long does to make these scalloped potatoes from start to dinner?
This recipe is not hard to make, but it is slightly time-consuming, so make sure you plan accordingly.
With almost 90 minutes of bake time, 15-20 minutes of prep time (slicing and sauce-making), and an additional 20 minutes of cool-down time before serving, you're looking at a little over 2 hours.
More memories about this recipe from 2013:
Back in 2013, I made them for a backyard BBQ we had, so I baked the potatoes in advance, partially in the oven before finishing them on the outdoor grill after our company arrived.
Can these potatoes be cooked on an outdoor grill?
Yes, they can, but there are a few necessary steps in order to do so properly.
I like to wrap the bottom of the dish in foil so the bottom of the baking pan doesn't get too sooty and black during cooking.
Also, you'll need to prop the baking dish off the grates so the bottom of the pan isn't directly over the heat source, or the bottom layer of potatoes will burn.
I use 2-3 bricks for this purpose, which work like a charm because they can withstand any amount of heat the outdoor grill can throw at them.
What type of beer is best for this recipe?
I'm not that much of a beer drinker, so I just used what was in the fridge. Shhhhh. Don't tell. *wink*
Whatever your beer preference, you need to make this dish... It's D-LISH!
Additional sides you'll also enjoy:
This fast, easy, no-cook, economical Old-Fashioned Red Bean Salad recipe calls for only a handful of ingredients. It's the perfect no-cook, chilled side dish and tastes just like grandma used to make!
The first things you'll notice about this Copycat Sunflower Crunch Kale and Cabbage Salad is that it is colorful, healthy, and addictive! This chilled salad has it ALL going on!! Dig in! You're going to love this colorful salad!
You won't find a better macaroni salad than this chilled Macaroni and Pea Salad. It may sound like a bold statement, but it's the truth. This pasta salad has a perfectly balanced flavor that's light and refreshing.
This low-carb recipe for Creamy Mushrooms and Spinach takes about 15 minutes to make, so it's perfect for any time you want to dress up a dinner plate with something extra special!
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
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Printable Recipe Card
Potato Gratin with Beer Cheese Sauce
Equipment
- chef's knife optional
- nakiri knife optional
- mandolin optional
- pastry brush optional (for oiling the dish)
- box grater optional (for shredding cheese)
- food processor optional (for shredding cheese)
- garlic press optional
- kitchen timer optional
- parchment paper optional (for covering the potatoes before baking)
Ingredients
- 12 ounces beer your favorite variety
- 1 tablespoon fresh thyme leaves minced
- 2 small bay leaves
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 large egg
- 5 cloves garlic minced, or to taste
- 3 pounds Yukon gold potatoes scrubbed and thinly sliced
- 1 large onions thinly sliced
- 1½ teaspoon salt divided
- 1 teaspoon freshly cracked black pepper
- 2½ cups shredded Gruyere cheese
- 2½ cups shredded smoked Gouda cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil to brush on the bottom and up the sides of the baking dish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Prepare a 13 x 9 baking dish by liberally brushing the olive on the bottom and up the sides of the pan. Set aside.
- In a small saucepan over medium heat, bring the beer, thyme leaves, and bay leaves to a simmer.
- Reduce the heat to medium-low and continue to simmer. Meanwhile, in a small bowl, whisk together the heavy cream, flour, egg, and garlic.Stir the cream mixture into the beer mixture and allow the sauce to simmer and thicken, stirring occasionally.Continue to simmer, stirring occasionally so it doesn't burn or scorch. After approximately 15 minutes turn the heat off under the saucepan, discard the bay leaves, and allow the sauce to cool slightly while layering the ingredients into the baking dish.
- Start the layering process by overlapping half of the potato slices to evenly cover the entire bottom of the dish.
- Sprinkle the first potato layer with half the salt and pepper.
- Layer the sliced onions evenly over the seasoned potatoes.
- Pour ½ of the beer mixture over the first layer of potatoes and onions, shaking the dish lightly to evenly coat the contents of the dish with the sauce.
- Layer ½ of the combined shredded cheeses on top of the potatoes and onion layer. Repeat with the remaining layer of potatoes, salt, pepper, shredded cheeses and end with an even layer of grated Parmesan cheese on top.
- -Cover and bake in a preheated (425 degree) oven for 40 minutes.
- Remove the potatoes from the oven, uncover, reduce the oven heat to 350 degrees F ((175 degrees C), and continue baking for an additional 40 minutes, or until the cheese is browned and bubbly and the potatoes are fork tender.
- Remove the potatoes from the oven and allow them to cool for at least 20 minutes before serving. Garnish with additional fresh thyme sprigs, if desired.
Notes
Nutrition
I sincerely hope you'll enjoy making, serving, and eating this amazingly cheesy au gratin potato dish with beer cheese sauce as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Paula says
These put me in mind of scalloped potatoes only with beer instead of milk. Everything is better with beer right, even if your beer is white! (Again, love the mug served up with this post...perfect choice)