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!
- 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)
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.
Calories: 389kcal | Carbohydrates: 36g | Protein: 15g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 60mg | Sodium: 707mg | Potassium: 774mg | Fiber: 2g | Sugar: 5g | Vitamin A: 670IU | Vitamin C: 10.5mg | Calcium: 367mg | Iron: 1.8mg