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beer cheese au gratin potatoes

(2 ratings)
Blue Ribbon Recipe by
Dawn Whitted
Spearfish, SD

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.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 -10
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For beer cheese au gratin potatoes

  • 3 lb
    Yukon gold potatoes, peeled and sliced evenly (6-8 medium)
  • 1/2 lg
    yellow onion, diced
  • 1 can
    mushrooms, diced (4 oz)
  • 4 slice
    thick cut bacon, diced and rendered crispy
  • 1/2 stick
    salted butter
  • 2-3 Tbsp
    all-purpose flour
  • 1 lg
    garlic clove, minced
  • 1 tsp
    dried thyme
  • 1 c
    milk
  • 1/2 c
    full-flavored beer
  • 1 can
    cheddar cheese soup
  • 2-3 pinch
    salt and pepper
  • TOPPING
  • 1/2 c
    shredded Mexican blend cheese
  • 1/2 c
    pepper jack Cheez-Its, crushed
  • 2 Tbsp
    salted butter
  • 1 pinch
    garlic salt or other herb seasoning

How To Make beer cheese au gratin potatoes

  • Frying bacon.
    1
    Preheat 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.
  • Finely chop the yellow onion, mushrooms, and garlic clove.
    2
    Finely chop the yellow onion, mushrooms, and garlic clove.
  • Add onions, mushrooms, and garlic to saute in butter.
    3
    Add 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.
  • Flour added to the skillet.
    4
    Add flour to your onion mixture. Saute for about 2 minutes to cook the flour taste away.
  • Slowly adding beer.
    5
    Slowly add beer mixing with a whisk or wooden spoon to combine.
  • Slowly add milk.
    6
    Then add milk. This will make a thick creamy mixture when cooked for a few minutes.
  • Add dried thyme and cheddar cheese soup.
    7
    Finally, add the dried thyme and cheddar cheese soup and combine.
  • Add the crispy bacon bits.
    8
    Add the crispy bacon bits. Season with salt and pepper to your taste.
  • Pour this mixture over the potatoes.
    9
    Pour this mixture over the potatoes in a casserole dish sprayed with nonstick cooking spray.
  • Cover with foil and bake potatoes.
    10
    Cover with foil and bake for 40 minutes.
  • Combine melted butter and crushed pepper jack Cheez-Its.
    11
    In a bowl, combine the melted butter and crushed pepper jack Cheez-Its.
  • Top with Cheez-It mixture and return to oven.
    12
    Remove from the oven. Top with shredded cheese and then the Cheez-It mixture. Bake for another 20 - 30 minutes uncovered.

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