I bought a bag of 10 lbs of potatoes. You’re probably thinking what was I thinking? Me too. Money has been tight lately and I was trying to find economical meals and potatoes are pretty inexpensive. Unless you don’t eat them all before they go bad. Which could happen when you are a single person with a 10 pound bag of potatoes.
So in an attempt to eat the potatoes before they went bad I decided to make some potato meals, one of which is Beer Scalloped Potatoes. Now I make scalloped potatoes a lot but I had never added beer to them. I took inspiration from this recipe I found on My Recipes but I adapted it to suit my needs.
I really only used the recipe to get the beer to milk ratio and used my old trusted scallop potato recipe because I have never had scallop potatoes with onions or Swiss cheese, nor did I want to. Onions give me heartburn and Swiss cheese… well it smells like feet. And I don’t want to eat anything that smells like feet.
I’m doing a good job of revving you up for wanting to eat scalloped potatoes, aren’t I?
Anyways back to the recipe. You will need the following:
4 cups thinly sliced potatoes. I used russet potatoes.
2 tablespoons of flour
1/4 teaspoon pepper
1 cup beer
1 cup scaled milk (the recipe calls for ½ cup; I typically use 2 cups for my own recipe; it turned out so I recommend using a cup of milk)
½ cup of shredded cheddar
Preheat your oven for 375 F degrees
Step 1: Slice the potatoes thinly; you will need about 4 cups.
Step 2: Mix in a small bowl the flour and pepper.
Step 3: Warm the milk up in a small sauce pan. Add the beer once the milk is warm.
Step 4: In a baking dish sprayed with cooking oil, start laying the potatoes out.
Step 5: Every two layers of potatoes sprinkle the flour/pepper mixture.
Step 6: Continue to layer the potatoes and flour/pepper mixture until you are about a ½” from the top of the baking dish.
Step 7: Take the milk/beer mixture and pour it over the potatoes. Cover the baking dish with aluminum foil. I always place a baking sheet under the baking dish while in the oven. I’ve had one too many bubble overs to scrape off the bottom of my oven.
Step 8: Bake for 45 minutes.
Step 9: Take the aluminum foil off and sprinkle the cheese over the top. I also add Parmesan cheese over the top to give it a nice crunchy crust on top. Place back in the oven for about 15 minutes or until the cheese is melted.
Step 10: Pull out of the oven and let the potatoes rest for about 5 minutes before serving.