Welsh Rarebit, Fancy Cheese on Toast

(We have the rarebit on potatoes here too, a last minute thought that didn't disappoint).

I grew up in Shropshire, a large English county that borders Wales.  This, I think, gives me some credibility for sharing Welsh Rarebit.  I mentioned it to Loïc, who surprised me by sharing the dish had made it's way over to Belgium so we 'plotted' and today, we're doing a joint Welsh Rarebit post.

There are some complicated versions of this snack, mostly from when it started appearing on pub menus a few years back - it became trendy again for a while.  Variations of different cheese and even bechemel have been tried,  and still I keep reverting mostly to my mother's rarebit.   This is quite simple.  Firstly, grate a load of cheese, crack in an egg, a splash of beer, dash of Worcestershire sauce, it doesn't look pretty at this stage but keep going.  Finally, add dijon mustard then black pepper, stir it up  and do your best to spread it on toast (or potatoes).  Bubble under the grill for a few minutes at most, until brown spots appear.

If you're looking for extra vege goodness (not a lot shown on the plate here, admittedly) small pieaces of tomato can also go on.  

Potato making in progress:

(It pairs well with a few slices of ham, picured, or a green salad (or both).  Of course, I also couldn't resist a rather enthusiastic taste test.

The French Connection:

In the misty estaminets of Lille, somewhere between a beer foam moustache and a second helping of fries, sits the most delicious identity crisis in French cuisine: the Ch’timi Welsh. Ch'timi being the nickname of the local French inhabitants. They have Flemish blood and would love to be Belgian.

Yes, that Welsh. The one from Wales. The one the French pretend not to notice.

Originally known as Welsh rarebit, this noble creation of melted cheddar, beer, mustard and toasted bread somehow crossed the Channel—though nobody quite agrees how. 

One theory says it arrived with British soldiers (the famous Tommies) during World War I, who clearly brought more than just tea and sarcasm. Another claims a much earlier landing during the 16th-century French siege of Calais, when a Welsh guard allegedly introduced it to France . Either way, like all good things involving cheese and beer, the North of France said: “On garde ça.”

And they didn’t just keep it—they improved it. While the classic still worships cheddar, the Ch’tis happily swap it for local heavyweights like maroilles (for that glorious barnyard punch) or even sablé de Wissant. Variations abound: with egg (“welsh complet”), with bacon, with béchamel, even vegetarian twists ( frown of disapproval here )—because once you’ve poured molten cheese over bread, you’ve already made your moral choices .

Today, the Welsh reigns supreme in the estaminets of Lille and beyond, often alongside the holy trinity of northern comfort: carbonnade flamande, potjevleesch, and a suspiciously large pile of fries. It’s not just a dish—it’s a regional institution, deeply rooted in that beer-loving, Flemish-influenced cuisine of the Hauts-de-France . Some places even dedicate themselves almost entirely to it, offering a dizzying number of variations (because apparently one artery-clogger is never enough) .

Wikipédia

Tripadvisor

Cross the border into Belgium, and you’ll find it just as happily served in brasseries, accompanied—naturally—by fries and a proper beer, as any self-respecting dish of melted cheese demands.

And here’s the best part: many French people, who would rather walk barefoot through vinegar than praise British cuisine, devour Welsh by the kilo… blissfully unaware they’re essentially eating posh British cheese on toast.

Cultural victory, Britain. Quiet, gooey, and absolutely delicious.

Ingredients (2):

1 bagel, halved and toasted

4 baby potatoes baked and halved

Optional, small chunks of tomato

Rarebit:

100g coarsley grated cheese (mature cheddar is recommended)

1 TBSP Dark ale or stout

1 medium raw egg

1/2 tsp mustard

1/4 tsp black pepper

1/4 tsp worcestershire sauce

Method:

Mix the rarebit in a suitably sized bowl.

Spread the mixture (as best you can) on the toasted bagel halves and halved potatoes.  Add tomato if you wish.

Gril until bubbly, around 3 minutes.

Plate and enjoy.

Inspiration for the potato rarebit:

Loaded Potato Skins

More vegetarian cheesy goodness:

Reclining Monks with Spinach