INGREDIENTS
- 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 New Belgium Fat Tire
- 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
INSTRUCTIONS
- 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 New Belgium Fat Tire 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!
