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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, hoping my way from brewery to brewery. Nothing like a good old fashion beer pilgrimage to inspired patriotism and re-ignite the wanderlust in my gypsy soul. From the backwoods 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 incredible 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

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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Tieghan October 15, 2013 um 5:41 am

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!


Kelly @ hidden fruits and veggies October 15, 2013 um 6:36 am

You kill me with every beer cheese recipe you post — this looks AMAZING!


Sophia@ NY Foodgasm October 15, 2013 um 7:08 am

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?!


Bree (Skinny Mommy) October 15, 2013 um 8:15 am

Oh la la! Love it!


Michelle Lahey October 15, 2013 um 10:28 am

Three of my favorite things in one recipe: beer, potatoes, and cheese. Looks delicious!


Lauren October 15, 2013 um 10:42 am

This sounds absolutely delish!


Ashley – Baker by Nature October 15, 2013 um 10:45 am

You make me VERY hungry! xo


Jen @ Savory Simple October 16, 2013 um 7:41 am

This looks so good! I just got your cookbook in the mail yesterday and I cannot wait to start making my way through it. Have a great time on the book tour!


Paula – bell’alimento October 16, 2013 um 3:54 pm

I’ve got my oven mitt on and I’m stealing that skillet ; )


Anna @ Crunchy Creamy Sweet October 17, 2013 um 8:01 am

I need these with dinner tonight!


Gerry @ Foodness Gracious October 18, 2013 um 12:44 pm

Cheesy beer spuds…say no more!


andi mcgrew October 18, 2013 um 8:32 pm

I have got to try this one!


addie | culicurious October 19, 2013 um 12:06 pm

Oh my these look delicious, Jackie! I’m glad the book tour is going well, too!! 🙂


Beth October 21, 2013 um 7:21 pm

looks luscious, be sure and try stone’s pretzels


Meredith October 28, 2013 um 11:43 am

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


Alan November 11, 2013 um 2:06 am

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.


Jackie November 11, 2013 um 7:40 am

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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