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    Cheddar, Thyme and Beer Potatoes Au Gratin

    Dec 1, 2017 · 11 Comments

    1.7K shares
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    Jump to Recipe - Print Recipe

    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!

    Cheddar, Thyme and Beer Potatoes Au Gratin in a cast iron pan

    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 cheddar and beer potatoes Au Gratin side dish works with almost any main dish you can imagine:  turkey, ham, pork. Or eat it as an entire meal!

    And this potato au gratin recipe isn’t as difficult as you would think, and these potatoes are so worth the time!

    Herbs for Beer Potatoes Au Gratin

    I used fresh thyme but you can also substitute with dried thyme. Fresh or dried rosemary works well with Potatoes Au Gratin too.

    Equipment 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 for this recipe.

    I recommend to use a good heavy skillet here, such as cast iron and make sure it’s a large one too, such as this 12 inch Calphalon Cast Iron Skillet – it’s large, but not too overwhelming.

    I also successfully used 12 inch Lodge Pro-Logic Seasoned Cast Iron Skillet for this beer Potatoes Au Gratin recipe – it’s well designed, has a helper handle and sloped sides – very sleek looking for cast iron! And it’s one of my most used kitchen tools!

    How to slice potatoes

    I used a knife to slice my potatoes, other options include a V-Blade mandoline slicer or this German engineered 5 ultra-sharp blade mandoline slicer. You want thin and evenly sliced potatoes to help give Beer Potatoes Au Gratin a great texture.

    Chef’s Tips on making Beer Potatoes Au Gratin

    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 Beer Potatoes Au Gratin  – 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.

    Au Gratin Sauce

    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.

    Sliced potatoes for Au gratin

    Pour the rest of the sauce on top of the potatoes. Potatoes Au Gratin prep work is done. Now for the oven time!

    Sliced potatoes with sauce on top

    BAKE Potatoes Au Gratin for 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.

    Cheddar and Beer Potatoes Au Gratin are ready to be served!

    I love eating potatoes and can have them every day because they are so versatile!

    More easy potato recipes

    • Instant Pot Cheesy Garlic Mashed Potatoes
    • Southern Potato Salad with Mustard, Eggs and Pickles
    • Buttery Mashed Potato Pie with Herb and Garlic Cream Cheese
    • Irish Mashed Potatoes with Bacon (Colcannon)
    Beer Potatoes Au Gratin
    Print Recipe
    4.41 from 5 votes

    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 beer!
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 15 mins
    Course: Side Dish
    Cuisine: American
    Keyword: beer potatoes au gratin
    Servings: 6
    Author: Olya

    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:

    • PEEL the potatoes and slice them thinly using a knife, food processor or a mandoline. Set aside
    • PREHEAT oven to 375°F. Lightly grease a baking dish or an iron cast skillet with cooking spray.

    Making Cheese Sauce:

    • 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.

    Combining Potatoes with Cheese Sauce:

    • 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 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 389 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 12g75%
    Cholesterol 60mg20%
    Sodium 707mg31%
    Potassium 774mg22%
    Carbohydrates 36g12%
    Fiber 2g8%
    Sugar 5g6%
    Protein 15g30%
    Vitamin A 670IU13%
    Vitamin C 10.5mg13%
    Calcium 367mg37%
    Iron 1.8mg10%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.

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    Reader Interactions

    Comments

    1. Kathy R. says

      June 05, 2020 at 7:46 pm

      Hi Olya,
      This dish looks AMAZING! I just have a couple of questions though. I can’t wait to try it, but we are in the middle of the COVID-19 pandemic & I don’t have any fresh potatoes or beer…We are still sheltering-at-home & I’m wondering…
      1. Do you think canned whole potatoes would work?
      2. Do you have any suggestions for what i could substitute for the dark beer?
      Thank you for your help & for sharing your wonderful recipes with us!!!
      Please stay safe & healthy!

      Reply
      • Olga says

        June 06, 2020 at 1:50 pm

        Canned potatoes will work! Slice them and also reduce baking time to 25 minutes. As far as dark beer, how about root beer? or apple cider?

        Reply
    2. Barb says

      October 08, 2019 at 10:07 am

      Have you ever made ahead of time and bake the next day?

      Reply
      • Olga says

        October 10, 2019 at 12:07 pm

        I’ve never done it like that, to be honest.

        Reply
    3. Jackie says

      January 08, 2018 at 5:09 pm

      Hi Olya

      What brand of beer did you use in this recipe?

      Reply
      • Olya at Whatsinthepan says

        January 08, 2018 at 7:31 pm

        Hi Jackie
        I used Czech Rebel beer, light amber in color.

        Reply
    4. Rob in says

      December 22, 2017 at 11:36 pm

      What size baking dish do you use?

      Reply
      • Olya at Whatsinthepan says

        December 23, 2017 at 4:44 pm

        I used a large 12 inch cast iron skillet.

        Reply
    5. Granny says

      December 05, 2017 at 11:30 am

      Made these and it came out exactly like in the picture! Loved it.

      Reply
      • Olya at Whatsinthepan says

        December 05, 2017 at 11:43 am

        Glad it came out well!

        Reply
    6. Jean says

      December 03, 2017 at 5:54 pm

      Made this as a side for our sunday family dinner and it was a big hit. Never thought of adding beer to potatoes, but it worked!

      Reply

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