Welsh Rarebit is pure, cheesy goodness. Creamy and cheesy, it's usually served over toast. Here it's spooned over roasted potatoes, then broiled, then topped with bacon and onions for the most unique game day snack ever.
Wash and slice potatoes about ¼-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.
Welsh Rarebit
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.
Assembly
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.