Potatoes in Beer

Pommes de Terre à la Bière

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About


  • pounds potatoes, thinly sliced (but not rinsed)
  • 1 large onion, finely sliced
  • 1 cup beer
  • Salt
  • 2 tablespoons butter
  • ½ cup heavy cream


    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.