Let’s be real: the words beer cheese potatoes should tell you all you need to know about this recipe. Beer and cheese in Wisconsin generally make up for the fact of how cold it gets, but with it hitting negative fuckass degrees way too many times this year, it gets a bit debatable. Either way, all of this in a cast iron skillet smells fantastic as it’s cooking, even though grating the 2.25 c of cheese necessary for this recipe takes FOREVER.
Beer Cheese Skillet Potatoes
Lasts appx 6 lunches as a side
- 2/3 c IPA (or pale ale or black ale) (I used Dogfish Head’s Burton Baton)
- 2 c grated sharp cheddar cheese, plus .25 c grated (I used smoked cheddar from the dairy store down the block from where I work)
- .5 c milk
- 1 t salt
- .5 t pepper
- 1 t garlic powder (I used significantly more than that because garlic ❤ )
- 1 T cornstarch
- 2 T butter
- 1.5 lbs potatoes, sliced (I used reds, they’re my favorite)
- 1 c panko
Grate your smoked cheddar (all but the .25 c), and then put it in a blender with the beer, milk, salt, pepper, cornstarch, and garlic powder. Puree on high until blended and smooth (see pic 1 for what it should be looking like) and set aside. Preheat your oven to 350 (325 if you’re me).
Melt the butter over medium high in a cast iron skillet (or some other ovenproof skillet), and then add your potatoes, cooking them over medium high heat until lightly browned on each side (about five minutes each). Spread them evenly throughout the skillet and then pour the beer cheese over them, simmering for ten minutes.
Once the ten minutes are up, pour the panko over the top, and then sprinkle the remaining .25 c smoked cheddar over the top, put it in the oven and bake for 30 minutes, until the potatoes are tender.
And then, enjoy, because you have beery cheesy potatoes!