6piecesIrish loin back baconor another bacon of your choice, cooked until crispy
1scallionfinely chopped
For the beer cheese:
3tbspIrish butteror another butter of your choice
3tbspall-purpose flour
1tspgarlic powder
1tsponion powder
3/4cupwhole milk
2/3cupGuinness beeror another beer of your choice
Kosher saltto taste
1cupsharp cheddar cheeseshredded
1/2cupDubliner cheeseshredded
Instructions
For the hasselback potatoes
Preheat the oven to 450 degrees F.
Place the potatoes on a cutting board. With a sharp knife, create thin slices into each potato all the way from the left side to the right, cutting 3/4 of the way through the potato - not cutting all the way through. Do this for each potato.
Generously rub each potato with olive oil and season with salt.
Roast for 30 minutes. Remove from the oven at 30 minutes and give them another generous olive oil drizzle, then roast for another 15 minutes. Remove from the heat. They should be crispy on the outside and fully cooked on the inside. Let them hang out at room temp as you work on the beer cheese (recipe below.)
When the beer cheese is done, pour it onto the potatoes and top with Irish bacon and scallions.
For the beer cheese:
In a liquid measuring cup, combine the whole milk, Guinness and dijon mustard.
Heat a skillet on medium heat. Melt the butter.
In a bowl, combine the flour, garlic powder and onion powder and combine.
Add the flour mixture to the butter and whisk to form a roux. Let the roux toast for 1 minute until it takes on a darker blonde color and nutty aroma.
Slowly pour the Guinness mixture into the skillet with the roux, whisking as you go. Continue to pour and whisk until there's no more liquid left. Whisk the mixture until nice and creamy.
Add the cheese and continue whiskign until the cheese melts and the mixture begins to take on a cheesy sauce consistency. Taste to make sure salt levels are to your liking. If you want more salt, add a pinch of salt and mix until you are happy with your salt levels! Serve immediately while it's hot.