Our Beer Cheese Potato Casserole is the side dish you need for holidays and parties! Tender, thin sliced potatoes in a creamy, cheesy sauce infused with your favorite beer. Make it ahead of time and pop it into the oven when you need it!
Ingredients
Scale
- 4 pounds yellow potatoes, thinly sliced on a mandoline (about 1/8″ thick, peeled or skins on – up to you)
- 4 tablespoons butter
- 1/2 cup finely diced yellow onion
- 2 teaspoons kosher salt
- 1 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- Freshly ground black pepper to taste
- 3 tablespoons flour
- 12 ounces of beer (a light beer like a lager so it doesn’t overpower the dish)
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Make the cheese sauce: Melt the butter in a large skillet over medium heat. Add the onions and cook for 5 minutes until softened. Add the salt, pepper, garlic powder and paprika along with the flour, stirring until the flour is absorbed. Let cook for 1 minute, the slowly pour in the beer while whisking. Bring to a simmer and let reduce for 3-4 minutes, then add the cream and bring back to a simmer. Add the parmesan cheese and whisk until smooth, followed by the cheddar cheese, whisking until smooth. Taste for seasonings, adjust if needed and then turn off the heat.
- Spray a 9″ x 13″ baking dish with non-stick cooking spray. Layer 1/3 of the potatoes into the dish in an even layer and season with a thin layer of salt and pepper. Pour 1/3 of the cheese sauce over the potatoes and spread out to cover the potatoes. Repeat with another 1/3 of the potatoes, salt and pepper and 1/3 of the cheese sauce. Add the last layer of potatoes and the last of the cheese sauce, spreading out to cover the potatoes.
- Cover the baking dish with heavy duty aluminum foil and bake for 1 hour. After an hour, remove the foil and place back into the oven for 25 minutes or until the potatoes are tender. Remove from the oven and let rest for 15 minutes before serving. If there are any pools of buttery juices on top of the casserole, use a large spoon to lift the potatoes up from the bottom and let them absorb into the potatoes.
Recipe Notes
A mandoline slicer is needed to make these potatoes properly. You likely won’t be able to get the potato slices thin enough or consistent enough with a knife.
You can make this dish the day before and then bring it to room temperature 30 minutes before baking.
Store: Store leftovers in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat portions of the potatoes in the microwave until warmed through.
- Category: Side Dish
- Method: Oven
- Cuisine: American
