Au Gratin Potatoes with Cheddar-Stout Sauce features a tasty blend of full-flavored beer, sharp cheddar cheese and baked potatoes. File it away for fall potlucks and holiday dinners
Au Gratin Potatoes with Cheddar-Stout Sauce
Yield: 8 servings
3 medium baking potatoes (about 2 pounds), peeled and thinly sliced
3 tablespoons unsalted butter
1 teaspoon freshly chopped thyme
1 medium sweet onion, finely chopped
3 tablespoons unbleached all-purpose flour
1 teaspoon salt
1/2 cup dark beer, such as stout or porter
1 1/2 cups milk
1/2 teaspoon freshly ground black pepper
8 ounces Cabot Sharp Cheddar, shredded (about 2 cups)
1. Preheat oven to 375F. Lightly grease an 11-by-7-inch baking dish with cooking spray.
Arrange potato slices, slightly overlapping, in prepared dish.
2. 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.
3. 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.
4. Remove pan from heat. Stir in pepper and 1 1/2 cups cheese. Pour cheese sauce evenly over potato slices. Cover and bake 45 minutes or until potato is tender. Top with remaining 1/2 cup cheese. Bake, uncovered, 5 more minutes or until cheese is melted and bubbling.
SOURCE: Cabot Creamery Cooperative.
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