Beer Cheese Skillet Potatoes

skillet beer cheese potatoes_

I’m on a book tour as I write this, traveling the West Coast somewhere between Mexico and Canada, hopping my way from brewery to brewery. Nothing like a good old fashion beer pilgrimage to inspired patriotism and re-ignite the wander lust in my gypsy soul. From the back woods of wine country, to small towns that defy identification from Google Mapping, to orchards in the Pacific Northwest, to the beer lovers whom I’ve shared pints with, this has been an incredibly journey that is nowhere near over.

In the process of writing this blog, falling in love with craft beer and her people, I’ve had the incredible fortune to count some of the fine folks at Stone Brewing among my fans. In fact, Stone was the first supporter to share my posts with their fans when I started this blog, an incredible honor. And now, if that wasn’t enough, they even want to host a stop on my book tour. Lucky for me, and for anyone who wants to grab a pint with me, Stone Brewing is an amazing place for some beer tasting with an incredible selection of beer that’s hard to come by. Making those who are able to grab a pint on location all the more fortunate.

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For this recipe, I grabbed two great Stone beers that will both work equally well. I’ve made it with both beers (although you only need to choose one) and both gave excellent results. Beer cheese can be made with any type of beer, but for that great big bold beer punch a high hopped beer works best. And no one knows there way around a hopped up beer like Stone Brewing. First I used the get-it-while-its-hot Enjoy By 11.12.13 IPA, a beer with a manic following and Must Drink Now warning label. Grab one if you see it in a beer store, they won’t last. I also grabbed Stone Brewing‘s black IPA the Sublimely Self Righteous, a great beer for those of us that love when those roasted malt flavors make their way into a higher IBU beers. Either way, it’s a recipe for those of us who love the bitterness that only a well made IPA can bring.

Stone Sublimely Self Righteous2

I’m in love with this cast iron skillet, I use it all the time (affiliate link).

Beer Cheese Skillet Potatoes


  • 2/3 cup beer (IPA, hoppy pale ale, or black IPA)
  • 2 cups (6 wt oz) shredded sharp cheddar, plus ¼ cup divided
  • ½ cup whole milk
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp garlic powder
  • 1 tbs cornstarch
  • 2 tbs butter
  • 1.5 lbs russet potatoes, sliced
  • 1 cup panko bread crumbs


  • Preheat oven to 350.
  • In a food processor add the beer, 2 cups cheese, milk, salt, pepper, garlic powder, and cornstarch. Process until very smooth, about 3 minutes. Set aside.
  • Melt the butter in a 9-inch cast iron skillet over medium high heat. Add the potato slices and cook until browned. Spread the potatoes out until farily evenly distributed around the pan.
  • Pour cheese sauce over the potatoes and allow to simmer for ten minutes.
  • Add the remaining 1.4 cup cheese and panko bread crumbs to the top. Transfer to the oven and allow to cook until the cheese is melted and the potatoes are fork tender, about 30 minutes.

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18 thoughts on “Beer Cheese Skillet Potatoes

  1. The potatoes are probably going to be one of my families new favorite sides. Nothing can beat the combo of potatoes, cheese and beer! Love these!

    Hope you continue to have an awesome and exciting book tour! Wishing so bad I could be at one!

  2. Love this! Definitely need to try something like this. I would find a way to lighten it up a bit. Congrats on the book tour, hope you have an awesome time. Well duh lots of awesome craft beer, what could be better?!

  3. Ohh my word…these potatoes were amazing. To quote my husband, “These are the best potatoes I have ever eaten.” I used Harpoon’s IPA that came in their tailgate sampler case. Definitely will be making these again. Looking forward to the leftovers this week

  4. I am so looking forward to making these, but am wondering how requires the cornstarch is. I don’t have, don’t use it any recipes, and don’t want to buy It if I don’t need to. Thinking about making these with either Sweetwater’s 420 or Terrapin’s Hop Karma.

    1. Cornstarch keeps the sauce from separating. It could be fine without it, but if you skip it and the sauce separates that’s why.

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