Beer-braised Potatoes with Cheddar and Horseradish

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Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)


  • 2 pounds potatoes
  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cups of Vermont beer, any kind
  • 1 cup of shredded cheddar cheese (or try other cheeses)
  • 1 tablespoon non-GMO corn starch
  • 1 tablespoon horseradish (or more, to taste)
  • handful of parsley


Peel the potatoes and cut them into medium-size chunks. Put the olive oil in a pot over medium heat. Cook the potatoes until they begin to turn golden; sprinkle with salt and pepper. Add the onion and cook for a few minutes more.

Add the beer and enough water so the potatoes are barely covered. Bring to a boil, then turn heat to medium-low. Let the mixture bubble gently for about 20 minutes, or until the potatoes are tender.

While the potatoes are cooking, toss the corn starch with the cup of shredded cheese. When the potatoes are almost done, stir in the cheese mixture. Add the horseradish. Stir until the cheese melts, throw in the parsley, and serve.

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