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Potatoes Au Gratin with Guinness Cheddar
Thin-sliced potatoes au gratin baked in a Guinness cheddar cream sauce until the top browns and cracks while the inside turns fork-tender. Fresh thyme and garlic run through every layer, and the stout adds a malty depth that plain milk-based potato bakes don't have.
Servings: 6 slices
slices
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
- 2 cups Sharp Cheddar, shredded (about 8 oz)
Instructions
- Preheat oven to 375°F. Lightly grease a baking dish or an iron cast skillet with cooking spray.
Prep the Potatoes
- Peel the potatoes and slice them thinly using a knife, food processor or a mandoline. Set aside.
Make 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 n 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.
Remove half of the cheese sauce
- Once the cheese is mixed in with the sauce, remove half of the sauce into a bowl.
Combine everything
- Arrange potato slices, slightly overlapping, on top of the remaining sauce in the skillet.
- Pour the rest of the sauce on top of the potatoes.
Bake
- 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
Potatoes Au Gratin with Guinness Cheddar
Amount per Serving
Calories
389
% Daily Value*
Fat
20
g
31
%
Saturated Fat
12
g
75
%
Cholesterol
60
mg
20
%
Sodium
707
mg
31
%
Potassium
774
mg
22
%
Carbohydrates
36
g
12
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
15
g
30
%
Vitamin A
670
IU
13
%
Vitamin C
10.5
mg
13
%
Calcium
367
mg
37
%
Iron
1.8
mg
10
%
* 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.
Notes
Troubleshooting Common Issues
- Potatoes Too Firm? Extend covered baking time by 10–15 minutes, testing with a fork for tenderness.
- Dry Potatoes? Ensure all slices are fully coated in sauce, and don’t skimp on cream or cheese. Cover tightly with foil for moist results.
- Sauce Too Runny? Use starchy potatoes (Russet) and let the cooked dish sit before serving; liquid will absorb as it rests.
- Uneven Cooking? Keep potato slices uniform and stack them upright for even texture.
- Cheese Not Melting? Use hand-grated cheese—pre-shredded types contain additives that impact melting.
