Cheddar, Thyme and Beer Potatoes Au Gratin

Cheddar, Thyme and Beer Potatoes Au Gratin are creamy and cheesy thin sliced potatoes

That are deliciously seasoned with fresh thyme and baked to perfection with Cheddar cheese and dark beer!

We call these Potatoes Au Gratin – sophisticated potatoes, because they look very presentable once out of the oven and usually make them for a special occasion.

This delicious side dish works with almost any main dish you can imagine:  turkey, ham, pork. Or eat it as an entire meal! This recipe isn’t as difficult as you would think, and these potatoes are so worth the time!

Herbs to use.
I used fresh thyme but you can also substitute with dried thyme. Fresh or dried rosemary works well here too.

What you will need.
You will need a medium saucepan to cook cheese sauce in and a baking dish or a skillet to bake the potatoes au gratin in. I used cast iron skillet here.

Tools to use to cut potatoes. I used a knife to slice my potatoes, other options include a mandoline or a food processor. You want thin and evenly sliced potatoes au gratin to help give this dish a great texture.

Before you add the potatoes to the buttered baking dish, pour a thin layer of milk into the bottom of the baking dish, so the bottom layer of potatoes will cook well and soak up the delicious goodness, like all the other layers.

I did not use foil when baking these  – they were uncovered all the way through.

To prepare cheese sauce for Potatoes Au Gratin.
MELT butter in a medium saucepan set over medium heat. Add thyme and onion; cook 4 minutes or until onion is tender and golden, stirring occasionally.

STIR in flour and salt. Cook, stirring constantly, 1 minute or until flour is golden; whisk in beer. Increase heat to medium-high. Bring mixture to a simmer; simmer, whisking constantly, 2 minutes. Whisk in milk, and cook, whisking constantly, 3 minutes or until slightly thickened.

REMOVE pan from heat. Stir in pepper and 1 ½ cups cheese.

POUR a thin layer of cheese sauce on the bottom of the greased dish. Arrange potato slices, slightly overlapping, in prepared dish.

Pour the rest of the sauce on top of the potatoes.

BAKE 45 minutes or until potatoes are tender. Remove from oven and top with remaining ½ cup cheese. Return to oven and bake, uncovered, 5 more minutes or until cheese is melted and bubbling.

Potatoes Au Gratin are ready to be served!

5 from 2 votes

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Cheddar, Thyme and Beer Potatoes Au Gratin

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

 

Cheddar Thyme and Beer Potatoes Au Gratin are creamy and cheesy thin sliced potatoes that are deliciously seasoned with fresh thyme and baked to perfection with Cheddar cheese and beer!

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 499 kcal

Author: Olya at Whatsinthepan

Ingredients

• 2 lb. medium baking potatoes peeled and thinly sliced
• 3 tablespoons butter
• 1 teaspoon chopped fresh thyme
• 1 medium onion finely chopped
• 3 tablespoons flour
• 1 teaspoon sea salt
• ½ cup dark beer
• 1½ cups milk
• ½ teaspoon freshly ground black pepper
• 8 ounces Sharp Cheddar shredded (about 2 cups)

Instructions

Slicing Potatoes:

1. PEEL the potatoes and slice them thinly using a knife, food processor or a mandoline. Set aside
   

2. PREHEAT oven to 375°F. Lightly grease a baking dish or an iron cast skillet with cooking spray.

Making Cheese Sauce:

1. MELT butter in a medium saucepan set over medium heat. Add thyme and onion; cook 4 minutes or until onion is tender and golden, stirring occasionally.
2. STIR in flour and salt. Cook, stirring constantly, 1 minute or until flour is golden; whisk in beer. Increase heat to medium-high. Bring mixture to a simmer; simmer, whisking constantly, 2 minutes. Whisk in milk, and cook, whisking constantly, 3 minutes or until slightly thickened.
3. REMOVE pan from heat. Stir in pepper and 1 ½ cups cheese.
   

Combining Potatoes with Cheese Sauce:

1. POUR a thin layer of cheese sauce on the bottom of the greased dish. Arrange potato slices, slightly overlapping, in prepared dish. Pour the rest of the sauce on top of the potatoes. 

2. BAKE for 45 minutes or until potato is tender. Remove from oven and top with remaining ½ cup cheese. Return to oven and bake, uncovered, 5 more minutes or until cheese is melted and bubbling.

Nutrition Facts

Cheddar, Thyme and Beer Potatoes Au Gratin

Amount Per Serving

Calories 499

* Percent Daily Values are based on a 2000 calorie diet.