BEER CHEESE SCALLOPED POTATOES

Beer Cheese Scalloped Potatoes image

Provided by Dawn Whitted

Time 1h40m

Number Of Ingredients 17

3 lb 6-8 medium yukon gold potatoes peeled and sliced evenly
1/2 large yellow onion diced
1 can(s) mushrooms diced
4 slice thick cut bacon, diced & rendered crispy
1/2 stick salted butter
2-3 Tbsp all purpose flour
1 large garlic clove diced
1 tsp thyme, dried
1 c milk
1/2 c full flavored beer
1 can(s) cheddar cheese soup
2-3 pinch salt and pepper
TOPPING
1/2 c mexican blend shredded cheese
1/2 c pepper jack cheez its crushed
2 Tbsp salted butter
1 pinch garlic salt or other herb seasoning

Steps:

1. 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.
2. Finely chop yellow onion, mushrooms and garlic clove.
3. 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
4. Add flour to your onion mixture and saute for about 2 miinutes to cook flour taste away.
5. 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.
6. Pour this mixture over the potatoes in a casserole dish sprayed with nonstick cooking spray. Cover with foil and bake for 40 minutes.
7. 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.