Beer and Cheddar Welsh from Hauts-de-France
Behold this winter-perfect dish: A scrumptious Beer and Cheddar Welsh, just like they make in Northern French brasseries. Now, you might have already heard of the Welsh Rarebit – a typical specialty from Wales – that is a combination of toasted bread and melted cheese. But did you know that this is insanely popular in the north of France too? This popular French dish hails from the Hauts-de-France, where they simply call it “Le Welsh”, and it is just a bit different than the actual Welsh version (and a bit more…
- Prep time
- 15 min
- Cook time
- 13 min
- Yield
- 2 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 4 slices of bread (or pain de mie)
- 2 tbsp (30g) Dijon Mustard
- 1 tbsp (15ml) Worcestershire sauce
- 3 cups (300g) Orange cheddar, grated
- 1 3/4 cup (≃400ml) Brown Ale
Instructions
- 1
Pre-heat your oven to 480°F (250°C)
- 2
Toast the bread slices (in a toaster or in a lightly greased pan).
- 3
Sprinkle ¼ tbsp of Worcestershire sauce on each slice of toast and then spread ½ tbsp of Dijon Mustard. Lay the toasts flat in a oven-proof dish (do not overlap them).
- 4
In a medium saucepan, over medium-heat, heat up the beer and slowly whisk in the grated cheese until completely melted.
- 5
Pour the beer + cheese mixture over the toasts (this will look like a lot of liquid, but the toasts will absorb some of it as they bake in the oven).
- 6
Bake for 10 minutes and finish off with 30 seconds under the broiler.
- 7
Enjoy immediately.