Potatoes In Beer

This is a simple yet surprisingly sophisticated dish from Richard Olney’s Simple French Food. I’ve long been a fan of making scalloped potatoes with milk and/or cream. The use of beer makes the dish a little less rich, which can be a good thing, yet still flavorful, and the onions add a sophistication that I really enjoyed.

Potatoes in Beer
from Richard Olney’s Simple French Food
Serves 4

1 1/2 lb potatoes, thinly sliced*
1 large onion, halved then finely sliced
1 cup beer (see below)
1/2 cup heavy cream
2 tbsp of unsalted butter
salt

Preheat oven at 400F.

Butter the bottom and sides of a deep baking dish**, and then place alternate layers of onion and potatoes. Have your first layer be onions and the last be potatoes, and try to make your layers as densely packed as possible. Salt each layer lightly.

Pour the beer over the potatoes, and scatter thin shavings of butter all over the top. I used a pale lager for this dish, and think a pale ale would work well too. I’m curious to try it with a dark beer and will update this post when I do.

Place the dish into the oven and turn the heat down to 370F. Bake for 50 minutes. Remove and pour the cream over the surface, and then return to the oven for another 10 to 15 minutes.

*I think this dish will be excellent with either large red potatoes or baking/Idaho potatoes.  The texture will be slightly different at the end.  I sliced them about 1/16″ thick (or two mm).

*Note: Olney recommends a deep baking dish, and I understand why. You can see from the above photo that I used a pie dish, not having a deep, medium-sized baking vessel available at the time. The dish came out great but I was not able to pack in all the potatoes, which left the results a little too soupy. Not a problem flavor-wise, but it required more care when serving to not flood the plate.