Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 10 servings
- 12 oz bacon, cooked and crumbled (Reserve ¼ C for garnish)
- 8 oz ham, cooked and diced (I used left over ham from dinner the night before)
- 4 T butter
- 4 T all purpose flour
- 3 C milk
- 3 lbs potatoes, thinly sliced (I used Russet)
- 8 oz Hall’s Original Snappy Beer Cheese (You could use Hot ‘n Snappy if you prefer)
- 1/3 C scallions, chopped
- Salt and pepper to taste
- Preheat oven to 350 degrees. Lightly grease a 9 X 13 or deep 9 X 9 baking dish with butter and set aside.
- Cook bacon until crisp. Remove bacon from skillet, drain grease, and wipe clean.
- Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
- Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly about 2 to 3 minutes after coming to a simmer. Remove from heat and add beer cheese until combined with roux.
- Layer half the potatoes, half the bacon and half the sauce in the prepared baking dish. Repeat. Top with reserved bacon and scallions.
- Cover baking dish with foil and bake for 1 ½ hrs. Remove foil and bake an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.