At a Glance
- Potato Type: Fingerling, Purple, Russet
- Prep Method: Baked
- Cuisine: Irish
- Yield: 8-10
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Mary Giuliani
Potatoes with beer cheese? Yes, please! Serve Irish Potato Fondue at your next gathering for a fun and dip-able delight. This recipe is easily doubled for large groups.
- 1 cup of Side Delights® Russet potatoes, cut into cubes
- 1 cup Side Delights® Purple potatoes, cut into cubes
- 1 cup of Side Delights® Fingerling potatoes, cut into cubes
- 1/2 cup olive oil
- 1 garlic clove, minced
- Salt and freshly ground black pepper (to taste)
- 1 cup Guinness Beer or your favorite Irish Stout
- 1 cup half and half
- 2 Tablespoons all-purpose flour
- 2 teaspoons dry mustard powder
- 3 cups Irish Cheddar, shredded
- Freshly ground black pepper (to taste)
- Pinch of salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup crumbled cooked bacon (optional)
- Pre-heat oven to 350 degrees.
- Toss cubed potatoes in a bowl with olive oil, minced garlic, salt, and pepper.
- Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.
- In a medium saucepan, add beer, half and half, flour and mustard powder. Warm the liquid and begin adding the cheese while whisking until melted.
- Remove from heat and add black pepper, salt, and nutmeg.
- Place back on the stove and cook while stirring to get a smooth consistency. Add more beer if it is too thick or more cheese if too thin.
- Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
- Top with crumbled cooked bacon and stir. Serve with roasted potatoes. To keep the fondue at its ideal consistency, stir it intermittently.