Bacon Cheddar Beer Potatoes Au Gratin are your favorite rich and creamy potatoes taken to a whole new level with bacon, cheese and beer.
Are you looking for the perfect side dish? I have been dreaming of a side dish so insanely divine that I would need to build a meal around it.
Bacon Cheddar Beer Potatoes Au Gratin
Loaded with bacon, beer and cheese I am pretty sure this is it!!! Even though I am not a big beer drinker (I would much rather sip on a glass of merlot) I really love the flavor beer gives to a dish when cooked with it.
We have had many bacon cheese loves in our food experience. But, none have come so close to perfection.
These potatoes are rich, creamy, tender, bacony, cheesy and boast a lovely flavor from the beer. You are printing this recipe out… Right? You have to try this.
So, back to this story… I thought I was just about to the point of side dish perfection with the Bacon Hasselback Potatoes.
It was so close, but just a tiny bit short of being the consummate side. (I think if it had beer in it, I would have flipped though).
So here we are, a traditional potatoes au gratin turned into a heavenly Bacon Cheddar Beer Potatoes Au Gratin. Did you flinch? Bacon, cheddar and beer with potatoes?
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- If you do not have chicken broth, you can heat 1/2 cup water and 1/2 teaspoon chicken bouillon to substitute.
What to Serve with Au Gratin Potatoes
Oh yes, there is nothing light about this dish. It is intentionally rich and decadent. Lighten the guilt, and serve it with a salad.
I recommend making my copycat recipe for Olive Garden Italian Dressing to go with it!!
With love from our simple kitchen to yours.
Check out more of our favorite potato side dishes
Bacon Cheddar Beer Potatoes Au Gratin
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground chile de arbol, can substitute cayenne pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup beer, Belgian style wheat beer (Blue Moon)
- 1/2 cup reduced sodium chicken broth
- 8 ounces mild cheddar cheese, shredded
- 3/4 cup half-and-half
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- 24 ounces bacon, cooked, drained and chopped
- 3 pounds red potatoes, sliced thin
- Move rack to center of oven and preheat oven to 350°F.
- In a medium saucepan over medium-low heat, melt butter. Add flour and whisk; allow flour to cook for 2-3 minutes to cook out the ‘floury’ taste. Add garlic, chile, paprika, salt, and pepper. Whisk to combine.
- Slowly add beer, chicken, and, half-and-half. Whisk until there are no lumps. Add cheese and whisk constantly until you have a smooth mixture. Add milk and Worcestershire. Reduce heat to low.
- Butter a 3 quart casserole dish. Layer potatoes in casserole dish, topping each layer with about ½ cup of cheese sauce. Halfway through add half of chopped bacon on top of cheese layer. Continue layering cheese sauce and potatoes. Reserve the remaining bacon.
- Bake for 70-90 minutes, until potatoes are tender. Top with remaining bacon for the last 10 minutes of cook time. Allow potatoes to rest for 20 minutes before serving to thicken up.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2012. Updated and republished October 2018.
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