Potatoes With Onions And Beer

1. 1

   In a large bowl, toss the potatoes with the beer.

2. 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. 3

   Preheat the oven to 350u00b0F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches.

4. 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. 5

   Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.