Au Gratin Potatoes with Stout

Makes 8 servings
0 average rating


Au Gratin Potatoes with Stout

Read Reviews

There are no reviews for this recipe yet...

Rate & Review This Recipe

Your Rating: clear

Your Review:

You have no review of this recipe.
To review this recipe, you must first rate it.

Nutrition Analysis

Calories   285
Total Fat   15g
Saturated Fat   9g
Cholesterol   47mg
Sodium   492mg
Carbohydrates   26g
Dietary Fiber   1.5g
Protein   10.5g
Calcium   252mg

*Nutrition analysis based on using lowfat milk.

Potatoes Au Gratin Sweet Potato Mac & Cheese Gratin Winter Squash Gratin Scalloped Potatoes with Greek Yogurt & Cheddar


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.