Owned by our farm families in New York & New England — Since 1919
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*Nutrition analysis based on using lowfat milk.
2 pounds (about 2 large) Russet potatoes, peeled and thinly sliced
4 tablespoons Cabot Unsalted Butter
1 medium onion, finely diced
1 teaspoon dried thyme
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 cup dark beer, such as stout or porter
1 cup milk*
1/2 teaspoon pepper
8 ounces Cabot Vermont Sharp Cheddar, grated and divided (about 2 cups)
1. Bring a large pot of salted water to boil over high heat and add sliced potatoes. Stir to separate, reduce heat to medium and cook potatoes at a simmer for about 10 minutes or until just tender. Drain and set aside.
2. Preheat oven to 375°. Lightly grease a 3-quart baking dish.
3. Melt butter over medium heat in a medium saucepan. Add onion and thyme and cook, stirring occasionally, until soft and golden, about 6 to 8 minutes. Stir in flour and salt and cook, stirring, 1 to 2 minutes until flour is golden. Whisk in beer and increase heat to bring mixture to a simmer. Simmer for 3 to 4 minutes. Whisk in milk and cook 3 to 5 minutes until slightly thickened.
4. Remove saucepan from heat and stir in 11/2 cups grated cheese. Add pepper and more salt to taste.
5. Layer potatoes in prepared baking dish. Pour cheese sauce evenly over potatoes. Top evenly with remaining 1/2 cup grated cheese. Bake 30 minutes until golden and bubbling.
Recipe courtesy of Echo Farm, Hinesdale, NH, one of the 1,200 farm families who own Cabot Creamery Cooperative.