Drunken Beer Potatoes

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This tasty appetizer is what dreams are made of Merkts Beer Spread Cheese and perfectly seasoned potatoes. Drunken Beer Potatoes isn’t just tasty to eat, but your guests will love smothering their potatoes in the warm, delicious beer cheese sauce.

Ingredients

Portions: 2
Serving Size: 1 Order
Day Part: Lunch, Dinner
Beer Cheese Sauce:
2 Cups of Heavy Cream
4 Cups of Merkts Beer Cheese, Room Temperature
Roasted Baby Potatoes:
16 Oz. Baby Red Skin Potatoes
2 Tbsp. Olive Oil
2 Tsp. Fresh, Minced Thyme
1 Tbsp. Fresh, Minced Garlic
1 Tsp. Kosher Salt
1/4 Tsp. Table Grind Black Pepper
Plating:
7 Oz. Baby Roasted Potatoes
1 Tbsp. Fresh, Minced Garlic
2 Oz. Lager Beer
1/2 Tsp. Fresh, Minced Parsley

Preparation

Equipment: Sauté Pan, Saucepan, Oven
For Beer Cheese:
  1. In a saucepan add the heavy cream and bring to a simmer.
  2. Once the cream is warm add the beer cheese and whisk together.
  3. Once the product is combined hold hot for service.
For Roasted Baby Potatoes:
  1. Preheat oven at 350-Degrees.
  2. In a mixing bowl combine all the ingredients.
  3. Spread evenly onto a sheet pan and spread out potatoes for even cooking.
  4. Place into preheated oven and roast for 25 minutes or crispy with tender interior.
  5. Cool on sheet pan under refrigeration until service.
Plating:
  1. In a sauté pan add olive oil and minced garlic on medium heat.
  2. Add potatoes and sauté until crispy and golden brown on all sides.
  3. Deglaze pan with 2oz of lager and reduce to a simmer until beer has evaporated.
  4. Portion into serving vessel.
  5. Portion hot beer cheese sauce in another container.
  6. Garnish with minced parsley, green onions and skewers for dipping of the potatoes.

Operator
Tips

If you are planning on holding the cheese sauce hot, you may need to increase amount of cream ratio.

The smaller the potato the better – this make for more dipping. Blending of potatoes, Yukon and red bliss add a really cool texture

Deglaze with a local lager to support the local community.

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