Recipe featured from Festival Foods.
¼ cup butter
¼ cup flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
½ cup beer
½ cup chicken stock
4 cups shredded cheddar cheese, divided
1 cups milk
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 pound bacon, cooked and crumbled
3 pounds red potatoes, sliced thin
In a saucepan over medium-low heat, melt butter. Add flour and whisk while cooking for a couple minutes. Add garlic powder and salt and pepper.
Whisk in beer, chicken stock, and milk. Whisk until there are no lumps. Add 2 cups cheese a handful at a time and whisk constantly until you have a smooth mixture. Add cream and Worcestreshire. Spray a casserole dish with cooking spray. Layer potatoes in the dish, topping each layer with some of the 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 covered with foil for 50 to 60 minutes, or until potatoes are tender. Uncover and top with remaining cheese and bacon. Bake another 10 to 15 minutes. Let rest about 15 minutes before serving.
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