I made scalloped potatoes for Easter-it just seems like an Easter dish, doesn’t it?-and then I had all these leftover potatoes sitting around my house on the verge of sprouting. So I decided to make scalloped potatoes again! With beer. Good decision.
Normally, scalloped potatoes are baked in some sort of cream mixture. Some of the cream absorbs into the potatoes and some combines with the cheese to make a sinfully delicious sauce. Why wouldn’t you want to add beer to that happy combination? You totally should.
Beer? Potatoes? Cheese? As I’ve shown before, they’re meant to be together.
Beer and Garlic Scalloped Potatoes
Adapted from Brown Eyed Baker
1 cup cream
3/4 cup beer
3 cloves of garlic, minced
2 pounds of potatoes (I used organic Russets)
2 cups cheddar cheese, shredded
Preheat oven to 400 degrees and butter a 9 x 13 dish. Slice your potatoes as thinly as possible.
In a small saucepan, bring the cream, beer, and garlic to a simmer, but do not boil. Once it has come to a simmer remove from the heat and set aside.
Cover the bottom of your dish with a layer of overlapping potatoes. Sprinkle with thyme, salt and pepper, and 1/2 cup of cheese. Repeat this process with two more layers. Stir up your beer cream mixture and pour evenly over the whole dish. Sprinkle all of the remaining cheese over the top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes or until the potatoes have cooked through.