Crispy red potatoes, bacon, and chives smothered in the most decadent cheese sauce courtesy of Beecher’s Handmade Cheeses. Serve this at your next St. Patrick’s day party or for any occasion to impress guests with your flavor prowess!
Beecher’s Handmade Cheese is the best cheese on EARTH (echo earth, earth, earth, earth). Their flagship is proaboaby the most well known. Here’s the description from the website:
“The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months under the watchful eye of the cheesemaker to fully develop its complex flavor and ever-so-slight crumble. Outstanding on a Beecher’s Cracker!”
Don’t you want that?? Seriously!! The only thing I would add is it’s akin to a sharp cheddar but without the bite. You will be hard pressed to stop snacking once you’ve started.
I remember having Beecher’s for the first time on my flight to Puerto Vallarta. I wasn’t terribly hungry but I wanted something to eat on the flight. They were offering a fruit and cheese platter which I was skeptical about but decided it was my best option. Flavor Ka-Pow! I liked it some much, I ordered it twice on my fligh home!
So as you might have guessed, it makes a pretty snazzy and easy sauce that beats the hell out of plain old cheddar or that square shaped stuff that I’m convinced isn’t even a cheese. Yes it is pricey, but for a special occasion? Done and done!
- 10 Red Potatoes
- 3 tbsp olive oil
- 6-8 rashers of bacon, cooked and chopped
- Green onions, chopped
- 1-2 cups Pico de gallo or salsa
- 2 tbsp sour cream
- 1 avocado
- 2 tbsp Butter
- 1 tbsp Flour
- 1 cup milk
- ¾ cup Beechers Flagship cheese
Time: 30 mintutes
Preheat the oven to 400 degrees.
Slice potatoes about ¼ inch thickness.
Toss potatoes in a bowl with olive oil and salt.
Lay out in a single layer on 2 greased cookie sheets. (Yes, grease the cookies sheets even with the oil. Potatoes love to stick!)
Bake for 12 minutes, flip potatoes, and bake for an additional 12 minutes until they are golden brown.
While you’re waiting, why not start on the sauce:
In a sauce pan, on medium heat, melt butter.
Sprinkle flour over butter until just incorporated.
Add milk and bring to a medium boil.
Add cheese and continuously whisk until cheese no longer sticks to the whisk. (about 5 minutes)
Once the potatoes are browned on both sides, lay them out on paper towels to remove some of the oil.
Assemble nachos by adding a layer of potatoes, sprinkling bacon and green onions, and then drizzling the cheese sauce over each layer.
Top with pico de gallo, sour cream, and avocado.