Bacon Cheddar Beer Potatoes Au Gratin
Bacon Cheddar Beer Potatoes Au Gratin are your favorite rich and creamy potatoes taken to a whole new level with bacon, cheese and beer.
Ingredients
- 4 tablespoons unsalted butter ½ stick
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon ground chile de arbol or ½ teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 cup Belgian style wheat beer such as Blue Moon
- 1/2 cup reduced sodium chicken stock
- 8 ounces mild cheddar cheese shredded (about 2 cups)
- 3/4 cup half-and-half
- 1 cup whole milk
- 1 teaspoon Worcestershire sauce
- 24 ounces cooked bacon drained and chopped
- 3 pounds red potatoes thinly sliced
Instructions
- PREHEAT OVEN: Move the rack to the center and preheat the oven to 350°F. Butter a 3 quart casserole dish.
- MAKE ROUX: In a medium saucepan over medium-low heat, melt 4 tablespoons unsalted butter. Sprinkle in ¼ cup all-purpose flour and whisk for 2 to 3 minutes until the mixture smells nutty.
- SEASON SAUCE: Whisk in 1 teaspoon garlic powder, 1 teaspoon ground chile de arbol, ½ teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon fresh ground black pepper until combined.
- ADD LIQUIDS: Slowly whisk in ½ cup Belgian style wheat beer and ½ cup chicken stock until smooth with no lumps.
- MELT CHEESE: Add 8 ounces shredded mild cheddar cheese and whisk until fully melted and smooth.
- FINISH SAUCE: Whisk in ¾ cup half-and-half, 1 cup whole milk, and 1 teaspoon Worcestershire sauce. Reduce heat to low to keep warm.
- LAYER POTATOES: Add a layer of thinly sliced red potatoes to the prepared casserole dish. Spoon about ½ cup cheese sauce over the potatoes. Continue layering potatoes and sauce. Halfway through, sprinkle half of the chopped bacon over the sauce layer. Reserve the remaining bacon.
- Cover loosely with foil and bake for 70 to 90 minutes until the potatoes are very tender when pierced with a knife.
- ADD BACON TOPPING: Uncover, sprinkle the remaining bacon on top, and bake 10 minutes more.
- REST AND SERVE: Let the dish rest for 20 minutes so the sauce can thicken before serving.
Notes
Make-Ahead: Assemble up to 24 hours ahead. Cover and refrigerate. Add 10 to 15 minutes to the bake time if chilled.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm portions in the microwave or bake at 325°F for 20 minutes until heated through.
Freezing: Freeze baked and cooled gratin for up to 2 months. Thaw overnight in the refrigerator and reheat at 325°F until hot.
Half-and-Half Note: Half-and-half gives the sauce richness without making it too heavy.
Ingredient Tip: If you do not have chicken stock, mix ½ cup hot water with ½ teaspoon chicken bouillon.
Nutrition
Serving: 1 | Calories: 758cal | Carbohydrates: 36g | Protein: 41g | Fat: 49g | Saturated Fat: 22g | Cholesterol: 139mg | Sodium: 1977mg | Sugar: 5g | Fiber: 3g | Calcium: 294mg | Iron: 2mg