Cooking with Beer: Beer Cheese Skillet Potatoes

The industry is booming; every week you hear about a new collab between a chef and a brewery - and if you don’t…you may be living in a not-really-awesome place.

When I first started working in the craft beer industry about ten years ago, I quickly became fascinated with the myriad of amazing ways that brews made their way into food as an ingredient. I like to think of beer cheese as the “gateway” recipe for those digging in and cooking with beer for the first time.

With the holidays upon us, and folks searching Pinterest and Google tirelessly for the coolest and easiest side dish to bring to their Thanksgiving potluck or Friendsgiving celebration, I wanted to share a fave recipe of ours, compliments of The Beeroness (if you don’t know about this majestic human, you’d better hop over to her page and check her out pronto - you’re missin’ out).

So, unleash your inner beer nerd/Bobby Flay and impress the heck outta’ folks this season with one of the best damn sides we’ve made in a hot minute.

We recommend using local brews - it really makes sharing your dish with those folks ya’ love the most that much more enjoyable, and it definitely makes for good conversation!

Note: Try not to drool on your keyboard.

Cred: The Beeroness/Jackie Dodd


  • 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


  1. Preheat oven to 350.

  2. 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.

  3. 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 fairly evenly distributed around the pan.

  4. Pour cheese sauce over the potatoes and allow to simmer for ten minutes.

  5. 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.