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Thyme and Sage beer cheese scalloped potatoes

Herby, creamy beer cheese melted and bubbling all over a pile of fresh cut potatoes. What more needs to be said? It’s so simple to make, takes mostly pantry and fridge staples, is vegetarian and gluten free, but oh man, it’s the comfort food that I know you need right now. Perfect for chilly weather and the thyme and sage brings out the flavors of the season that make this dish the perfect side to your fall and Holiday cooking. Be sure to use fresh herbs and heavy cream to get the tastiest results. I can’t wait to hear what you think of this one!

Prep Time: 10 minutes

Cook Time: 60 minutes

Level: Easy

Ingredients - serves 4-6 as a side

  • 5-6 Yukon Gold potatoes, washed but not peeled

  • 1 tbsp. butter

  • 2-3 cloves of minced garlic

  • 1/2 cup of beer (lager, pilsner, something simple. Use Gluten free beer to keep it Gluten free if you’d like)

  • 1 cup of cream (not half and half - it will not work right)

  • 1 1/3 cup of shredded sharp cheddar (I like white cheddar)

  • 1 1/3 cup of grated parmesan cheese

  • 1 tbsp. thyme leaves

  • 1/2 tbsp. chopped sage leaves

  • 1/2 tsp. Kosher salt

  • 1/4 tsp. paprika

  • 1/2 tsp. onion powder

  • A pinch of crushed red pepper (optional but encouraged)

  • Black pepper

 

  1. Pre-heat the oven to 375.

  2. Be sure your potatoes are washed. You do not need to peel these Yukon golds! Slice them thin with a knife or mandoline and add to a large mixing bowl. Season with the Kosher salt and some black pepper and mix together with your hands.

  3. Position the sliced potatoes in an oven safe skillet. Pack them in as much as possible in a single layer, overlapping each other - in a circular pattern works well. See photo for example.

  4. Make the beer cheese sauce: on the stove top, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 2 minutes until soft and fragrant. Add the beer and bring to a simmer. Once simmering, pour in the cream and stir to combine, bringing that to a simmer as well. Once that cream is hot, add only 1 cup of both the cheddar and parmesan cheeses, stirring or whisking as you add so it doesn’t clump up. Keep stirring and let cook until it’s all melted.

  5. Once cheese has melted and sauce is smooth, turn to low and add the paprika, onion powder, crushed red pepper, and the chopped sage and thyme leaves. Stir to mix in evenly, and slowly pour the herby beer cheese mixture over the skillet with the potatoes.

  6. Top the extra 1/3 cup of each type of cheese evenly over the top of your potatoes. Place in the oven and bake for 50 minutes.

  7. Remove the skillet from the oven carefully and top with more fresh herbs if desired, and serve warm! If you don’t eat it all right away, the leftovers are amazing, too.