Au Gratin Potatoes with Cheddar-Stout Sauce Recipe
When the weather turns cold, nothing hits the spot quite like freshly made au gratin potatoes. If you’re interested in making this popular comfort food-style dish, then please try our au gratin recipe. This particular dish features a tasty blend of porter beer, cheddar cheese and baked potatoes. It makes eight servings, and it works well as either an entrée or a side dish. After you’ve tried the recipe, if you think your friends and family might like it, then consider sharing it with them on Facebook, Instagram, Pinterest and Twitter.
The ingredients required for this au gratin potatoes recipe are fairly basic—you’ll need three medium baking potatoes, Cabot Unsalted Butter, fresh thyme, an onion (freshly chopped), three tablespoons of King Arthur Unbleached all-purpose flour, salt, milk, freshly ground black pepper and eight ounces of Cabot Vermont Sharp Cheddar. Lastly, you’ll also need a half-cup of dark beer. A stout or a dark porter should work fairly well. When preparing the dish, remember to arrange the sliced potatoes in a slightly overlapping pattern—basically, once you prepare the cheese and porter sauce, you’re going to pour everything over the potatoes, and then pop the entire mixture back into the oven to bake for another 45 minutes.
Interested in trying another gratin-style dish? Then give our recipe for Broccoli Cheddar Gratin a try—it features a healthy helping of delicious winter squash, so you know it won’t lack in flavor at all. Here at Cabot, we work hard every day to create our award-winning dairy products. We understand just how important it is to only serve the best to your friends and family at meal time, which is why we’re committed to making our cheeses using only the highest quality ingredients available. We hope you enjoyed our au gratin potatoes recipe. If you’d like to rate and review the dish, please feel free to do so.
3 medium baking potatoes (about 2lbs), peeled and thinly sliced
3 tablespoons Cabot Unsalted Butter
- 1 teaspoon chopped fresh thyme
- 1 medium onion, finely chopped
3 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- ½ cup dark beer, such as stout or porter
- 1½ cups milk
- ½ teaspoon freshly ground black pepper
8 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 cups)
- PREHEAT oven to 375°F. Lightly grease an 11- x 7-inch baking dish with cooking spray.
ARRANGE potato slices, slightly overlapping, in prepared dish.
- 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 and cook, 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 1½ cups cheese and stir until melted. Pour cheese sauce evenly over potato slices. Cover and bake 45 minutes or until potatoes are tender. Top with remaining ½ cup cheese. Bake, uncovered, 5 more minutes or until cheese is melted and bubbling.
- Serving Size
- 1/8 of recipe
- per serving
- 271 milligrams
- 14 grams
- 2 grams
- 44 milligrams
- 26 grams
- 499 milligrams
- Saturated Fat
- 8 grams
- 11 grams