Recipe by tonyp063
Big, bold tastes combined. And the beer helps taking the sting out of chopping the onions :) Use a good, full-flavored ale or Belgian beer for this one.
Top Review by NurseJaney
Again a big hit ! Prepared for SuperBowl gathering -- 6 of us cleaned up the casserole ! I baked for the full 90 minutes earlier in the day, then transported and re-heated for 20 minutes. Got a nice crust on the edges of the top layer of potatoes. A real Go-To recipe for a group. Thanks again, Tony !
Once Again 9/09 !!! Prepared this for buffet served to classmates' 50th nursing school reunion ! Recipe doubled, not a spoonful left ! These are just wonderful -- and EVERYONE loved them !
Update cancelled my previous 4X reviews -- This has been a winner EVERY time served. Thanks Tony, for a never-fail company dish !
- 6 cups potatoes, peeled and sliced 1/16 inch thick (russet, Yukon Gold or White Rose,)
- 1 cup beer
- 3 tablespoons butter (divided ) or 3 tablespoons margarine (divided )
- 4 cups coarsely chopped onions
- 1 1⁄2 teaspoons salt (divided )
- fresh ground pepper
- 1 cup grated gruyere cheese
Directions See How It's Made
- In a large bowl, toss the potatoes with the beer.
- Melt 2 tablespoons of the butter in a Dutch oven, add the chopped onions and sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Stir. Cover and simmer slowly for 15 minutes, checking that onions do not burn.
- Preheat the oven to 350°F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches.
- Overlap one-third of the potato slices in one layer; season with 1/2 teaspoon salt and freshly ground pepper. Sprinkle on one-third of the Gruyere and half the braised onions. Continue with more layers, ending with cheese (do not salt the top layer). There will be only 2 layers of onions. Pour any remaining beer over the onions and dot the top with the remaining tablespoon of butter.
- Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.