Thanksgiving has come and gone, but just around the corner awaits another holiday feast (or two or three depending on how large and extended your family is).
If you’re like me and have more than a few holiday gatherings to attend this season, it’s great to have an arsenal of quick and delicious sides at your disposal. A favorite of mine that is always a crowd-pleaser is melty, cheesy scalloped potatoes.
But these aren’t your grandma’s scalloped potatoes. I’ve found that most comfort foods taste better when infused with beer, and these spuds are no exception.
With so many autumn and winter ales available, enjoy experimenting with your favorite seasonal or try GoodLife Brewing Company’s robust and nutty limited release 29er Brown Ale. Big bold and full of flavor, this class brown finishes smooth, adding well-balanced flavor to these melt-in-your-mouth potatoes.
Prep time: 20 minutes
Cook time: 90 minutes
Serves: 6
Ingredients:
3 pounds Russet potatoes, peeled and sliced into ⅛-inch rounds
2 cups whole milk
1 cup GoodLife Brewing Company 29er Brown Ale
1 ½ cups cheddar cheese, shredded
1 cup heavy cream
Salt and pepper, to taste
Butter (for greasing the pan)
Directions:
Preheat oven to 325° F. In a large pot, bring potatoes, milk and beer to a boil. Once boiling, reduce heat and simmer until potatoes are tender, about 3 minutes. Drain potatoes, being sure to reserve 2 cups liquid. Set aside.
In a medium size baking dish greased with butter, arrange one layer of potatoes. Top with 1 cup milk-beer mixture, ½ cup heavy cream, ¾ cup cheese, and salt and pepper to taste. Repeat with the next layer and the second half of toppings.
Place potatoes on center rack of preheated oven and bake for 90 minutes, or until liquid becomes thick and creamy.
Serve hot and enjoy.
