beer cheese au gratin potatoes
When I first met my hubby, his parents took us to a restaurant in the center of the Black Hills called Horse Creek that sat alongside Sheridan Lake. They had the best Beer Cheese Soup I have ever had, and that inspired this recipe. These creamy au gratin potatoes are definitely beer cheesy. I hope you like them. They go great with ham, beef, pork or chicken!
Blue Ribbon Recipe
Turn your potato side dish into something decadent with these beer cheese au gratin potatoes. Sliced potatoes are smothered in a sauce made with mushrooms, onions, bacon, and beer. Once baked, it's creamy and hearty. There's a smoky flavor from the bacon bits. The beer cheese sauce is robust and full of flavor. This side dish can be served at a holiday meal or alongside grilled steak or baked chicken. We used a stout beer, so our sauce is on the darker side. If a lighter beer is used, the sauce will be lighter.
Ingredients For beer cheese au gratin potatoes
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3 lbYukon gold potatoes, peeled and sliced evenly (6-8 medium)
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1/2 lgyellow onion, diced
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1 canmushrooms, diced (4 oz)
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4 slicethick cut bacon, diced and rendered crispy
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1/2 sticksalted butter
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2-3 Tbspall-purpose flour
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1 lggarlic clove, minced
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1 tspdried thyme
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1 cmilk
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1/2 cfull-flavored beer
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1 cancheddar cheese soup
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2-3 pinchsalt and pepper
- TOPPING
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1/2 cshredded Mexican blend cheese
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1/2 cpepper jack Cheez-Its, crushed
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2 Tbspsalted butter
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1 pinchgarlic salt or other herb seasoning
How To Make beer cheese au gratin potatoes
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1Preheat oven to 350 degrees. Chop bacon into small pieces and render over medium heat until crisp. Then remove to drain on paper towels. Reserve 2 Tbsp bacon grease in the pan. -
2Finely chop the yellow onion, mushrooms, and garlic clove.
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3Add butter to medium heated skillet with bacon grease and melt until browned. Then add onions and mushrooms. Saute for about 2 minutes and add garlic. Saute for a minute or two.
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4Add flour to your onion mixture. Saute for about 2 minutes to cook the flour taste away.
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5Slowly add beer mixing with a whisk or wooden spoon to combine.
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6Then add milk. This will make a thick creamy mixture when cooked for a few minutes.
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7Finally, add the dried thyme and cheddar cheese soup and combine.
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8Add the crispy bacon bits. Season with salt and pepper to your taste.
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9Pour this mixture over the potatoes in a casserole dish sprayed with nonstick cooking spray.
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10Cover with foil and bake for 40 minutes.
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11In a bowl, combine the melted butter and crushed pepper jack Cheez-Its.
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12Remove from the oven. Top with shredded cheese and then the Cheez-It mixture. Bake for another 20 - 30 minutes uncovered.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
