Potatoes With Onions and Beer

READY IN: 1hr 20mins
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 !

Ingredients Nutrition


  1. In a large bowl, toss the potatoes with the beer.
  2. 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.
  3. Preheat the oven to 350°F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches.
  4. 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.
  5. Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.

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