When I first met my hubby his parents took us to a restaurant in the center of the Black Hills called Horse Creek that sat alongside Sheridan Lake. They had the best Beer Cheese Soup I have ever had. Which inspired this recipe.
These creamy scalloped potatoes are definitely beer cheesy. Hope you like them! They go great with ham, beef, pork or chicken!
6-8 medium yukon gold potatoes peeled and sliced evenly
yellow onion diced
thick cut bacon, diced & rendered crispy
all purpose flour
garlic clove diced
full flavored beer
cheddar cheese soup
salt and pepper
mexican blend shredded cheese
pepper jack cheez its crushed
garlic salt or other herb seasoning
How To Make beer cheese scalloped potatoes
Preheat Oven to 350 degrees. Chop bacon into small pieces and render over medium heat until crisp then remove to drain on paper towels. Reserve 2T bacon grease in pan.
Finely chop yellow onion, mushrooms and garlic clove.
Add butter to medium heated skillet with bacon grease and melt until browned then add onions & mushrooms. Saute for about 2 minutes and add garlic and saute for a minute or two
Add flour to your onion mixture and saute for about 2 miinutes to cook flour taste away.
Slowly add beer mixing with a wisk or wood spoon to combine well then add milk. This will make a thick creamy mixture when cooked for a few minutes. Finally add the dried thyme and cheddar cheese soup to combine thouroughly. Add the crispy bacon bits.
At this time you should season with salt and pepper to your taste.
Pour this mixture over the potatoes in a casserole dish sprayed with nonstick cooking spray. Cover with foil and bake for 40 minutes.
Remove from oven and top with shredded cheese. Crush Cheez It crackers and melt butter with them in micorwave and add garlic salt sprinkle over potatoes and cheese place back in oven for 15-20 minutes to brown topping.
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