Press alternate salted layers of onion and potatoes into a buttered deep baking dish, beginning with a layer of onion on the bottom and finishing with a layer of potatoes, arranging the layers of potatoes neatly overlapping so that they take up a minimum of space. Pour over the beer, distribute paper-thin shavings of butter over the entire surface, and bake for 1 hour, beginning with a hot oven and turning it down to 350° to 375° after 10 minutes. Ten minutes before removing from the oven, pour the cream evenly over the surface.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.