This dish is the ultimate indulgence and goes really well with a steak, pork chop or ham. I opted to prepare this dish with Brussel sprouts and a filet mignon. To make this dish meat-free, simply omit the bacon from the recipe. You could also add diced ham instead of bacon to mix things up.

Photo Jul 15, 5 13 11 PM

Ingredients:

  1. 10-12 large red potatoes – rinsed but not peeled
  2. 1 8oz. bag of grated mild cheddar cheese
  3. 24 oz. package of bacon
  4. 1 Belgian wheat beer like Blue Moon or Shock Top (½ cup)
  5. ½ cup chicken broth
  6. 1 ½ cups milk
  7. ¾ cups half and half
  8. Half a stick of butter (¼ cup)
  9. ¼ cup flour
  10. 1 tsp. garlic powder
  11. 1 tsp. salt
  12. 1 tsp. cayenne pepper
  13. 1 tsp. Worcestershire sauce
  14. ½ tsp. black pepper
  15. ½ tsp. paprika

Making the Sauce, Layering the Potatoes, Final Layer Before the Oven

Cooking Directions:

  1. Preheat oven to 350 degrees
  2. Cook the bacon and chop the bacon and set aside
  3. In a medium-sized saucepan, heat the butter on medium-low heat until it is melted. Add the flour, garlic, salt, cayenne pepper, black pepper and paprika. Whisk until combined into a creamy texture
  4. Add the beer and whisk until smooth, mix in the chicken broth and whisk until smooth and do the same while adding the half and half
  5. Slowly stir in the milk and Worcestershire sauce and whisk until smooth
  6. Turn the heat up to medium and continue to whisk until the mixture comes to a boil
  7. Once the mixture is boiling, reduce the heat to low and stir in the cheese.
  8. Coat the casserole dish with a cooking spray and spoon a layer of the cheese sauce on the bottom of the dish
  9. Slice 2-3 of the potatoes into thin slices and place until the bottom layer of the casserole is covered
  10. Cover the potato layer with cheese sauce and create another layer of potatoes. Sprinkle half of the bacon into this layer of potatoes (I omit the bacon from when I make this dish because I don’t eat meat. I simply add the cheese and potatoes and add the bacon at plating for my meat-eater husband)
  11. Repeat cheese/potato layering process for 3 to 4 layers until the casserole dish is full. Do not fill the casserole dish to the top because the cheese will bubble over
  12. Bake for 75-90 minutes until the potatoes are tender. In the last 15 minutes of cooking, add the remaining bacon to the top and place back into the oven
  13. When the dish is complete, pull from the oven and allow to sit for approximately 15 minutes to allow the dish to cool and sauce to thicken. This is a great time to throw a steak on a grill or prepare the vegetable side
  14. Enjoy!
Photo Jul 15, 6 58 18 PM
Finished Product

My dogs and their desperate plea for bacon