Welsh Rarebit is transformed into the perfect appetizer for Labor Day cookouts and Game Day tailgating parties. It makes a quick and easy weeknight dinner, too! Easy to make either in the oven or on the grill, you might want to double the recipe. Everyone loves it! September 3, 2016 is National Welsh Rarebit Day and this is a fantastic (and fun) way to incorporate it into your Labor Day festivities.
VisitWales.com has partnered with Restless Chipotle to bring you this recipe in honor of #WelshRarebitDay. All opinions are my own. Read on to find out how you can enter to win a gift pack of Welsh cheeses.
For this recipe you’ll need: potatoes, Cheddar cheese, a porter or a stout ale, Worcestershire, grainy mustard, flour, butter, salt, avocado oil or other high smoke point oil, heavy cream, hot sauce
If you are in a hurry click here to go straight to the Welsh Rarebit Potato Nachos recipe.
Welsh Rarebit meets potatoes meets nachos in this cultural mashup. Potato slices are roasted until they are slightly crispy then covered in a beer infused, creamy, cheese rarebit. They go under the broiler for a few minutes to brown the top and then they’re sprinkled with chopped onion and crispy bacon crumbles and served right in the cast iron skillet.
The combination of sharp cheese, dark beer, and Worcestershire is traditionally spooned over toast before broiling and then served for brunch or a light dinner. Welsh Rarebit originated in 18th-century Wales and was originally called Welsh Rabbit even though there’s not a hint of rabbit in it anywhere.
That’s fine with me. I am not a huge rabbit fan but I LOVE cheese. An authentic Welsh Rarebit recipe can be found on the Visit Wales site.
I’ve loved Welsh Rarebit since I was little. It’s a quick dinner when served with a salad and it’s very comforting. I thought it funny that National Welsh Rarebit day fell on Labor day – but I bet you could make an amazing cheeseburger with it!
I decided to go with finger food. Being Texan I love a big old plate of loaded nachos just about anytime. I’ve been know to put a big tray of them on the table while my husband is warming up the grill for the Labor Day burgers. They’re definitely on the table on Game Day!
When I was thinking about Welsh Rarebit and the flavors in it I just naturally started thinking about nachos. And that, my friends, is how this dish came to be.
You definitely don’t need a special occasion to make these Welsh Rarebit Potato Nachos!
Tips for Perfect Welsh Rabbit or Rarebit
Although it’s super easy to make, Welsh Rarebit will be best if you follow these tips.
- Use a dark beer such as Guinness.
- Use a sharp Cheddar cheese.
- Be sure to cook the flour and butter mixture for 3 minutes but don’t let it burn.
- Broil the dish for several minutes or until dark brown areas appear on the top of the cheese.
It’s a simple, straightforward dish. Because of that it’s important that all of the ingredients have the most flavor possible. Although it’s traditionally used on top of toast ( SO good on sourdough) don’t be afraid to mix it up and use it over other bases like I did with the potatoes here.
Recipe for Welsh Rarebit Potato Nachos
Let me know what you think and, if you want a chance to win a gift pack of Welsh cheeses, enter our photo competition.
Try making Welsh Rarebit Potato Nachos or a Welsh Rarebit Burger for your Labor Day weekend cookout; post a photo of it on Facebook, Twitter, and/or Instagram and include #WelshRarebitDay. Be sure to tag both @VisitWales and #RestlessChipotle and post your photo by midnight on Tuesday morning, September 6th. Visit Wales will select the reader with the most creative burger, and they will win a gift pack of gourmet Snowdonia Cheese Company Welsh cheeses!
I’d love to see what you’ve done!
Welsh Rarebit Potato Nachos – Easy Weeknight SupperPrint Add to Collection Go to Collections
- 2 pounds russet potatoes
- Avocado oil or peanut oil or other high smoke point oil
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 teaspoon grainy mustard
- 1 teaspoon Worcestershire
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dark beer, porter, or ale
- 3/4 cup heavy cream
- Dash of hot sauce
- 2 cups shredded sharp cheddar
- 1/2 pound bacon, cooked until crisp and crumbled
- 1/4 cup red onions, chopped
- other toppings as desired.
- Preheat oven to 425
- Wash and slice potatoes about 1/4-inch thick - no need to peel.
- Drizzle them with oil and toss lightly so the oil covers all surfaces.
- Lay the potatoes in a single layer on a heavy baking sheet that's been sprayed with cooking spray.
- Cook for 10 minutes, turn the potatoes, and cook for about 10 minutes more - until golden.
- Melt the butter in a heavy saucepan.
- Whisk in the flour and cook, whisking constantly, for 2 to 3 minutes. Don't let the mixture scorch.
- Add the mustard, Worcestershire, salt, pepper, and beer.
- Whisk until smooth.
- Whisk in the cream and hot sauce, stirring until the sauce is smooth and begins to thicken.
- Stir in the cheese and slowly stir over low heat until melted, about 5 minutes.
- Spoon the cheese mixture over the potatoes and broil until the top begins to brown in places - don't let it scorch.
- Remove from oven, top with the crumbled bacon and onions (and any other toppings you like such as sour cream, green onions, etc.), and serve immediately.
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