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Potatoes in Beer

Source of Recipe


From "One Potato, Two Potato" by Roy Finamore






List of Ingredients



• 1 large onion, sliced into thin rounds
  
• 1-1/2 lbs. Yukon Gold potatoes, peeled and thinly sliced
  
• Coarse salt and freshly ground white pepper
  
• 1 (12-ounce) bottle lager beer
  
• 2 Tbsp unsalted butter, cut into thin slices
  
• 1/2 cup heavy cream
  






Instructions



1. Heat the oven to 425° F. Butter a shallow 2-quart baking dish.
   
   
2. Arrange a few onion rings in the bottom of the dish, and then alternate layers of potatoes and onion, seasoning with salt and pepper as you go and ending with potatoes. Pour the beer over the top and dot the surface with the butter.
   
   
3. Put the dish into the oven. After 10 minutes, turn the heat down to 375° F. Bake for 40 minutes more, or until the potatoes are tender and the surface has begun to brown. Pour the cream over the surface and bake for an additional 10 minutes. Let rest for 15 to 20 minutes. It's best served warm, not hot.
   
   Serves 4
   
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   NOTE
   
   "We've found that late-season (March through June) storage potatoes are often not thirsty enough for this dish. If the gratin is still very liquid after 40 minutes of baking, spoon out most of the beer before adding the cream."