Cooking With Beer – IPA Potato Skins With Gruyere Cheese

Festive foods take on new meaning when made with serious beer. These tasty bites will impress, especially when they’re made with an exotic cheese and the right IPA.

This delicious party pleaser, which comes our way from the Beer Institute, a national trade organization that advocates for big and small brewers, was created for them by Chef Laurent Aubel.

Although the recipe calls for any India Pale Ale, we used Firestone Walker Hopnosis IPA, a 6.7% ABV India Pale Ale that is brewed with Cryo Hops® pellets and dry-hopped with US and New Zealand varieties.

And those intense hop notes really inform Chef Laurent Aubel’s party-ready recipe…

So let’s do this!

Roasted Potato Skins with Hopnosis IPA Gruyere Cheese Dip

Ingredients

• 4 Idaho potatoes, small
• 1 shallot, medium size, finely chopped
• 1 tablespoon butter
• 4 green onions, thinly sliced
• 1 pound gruyere cheese, shredded
• ½ cup IPA beer
• 1 tablespoon all-purpose flour
• Salt and pepper
• ¼ teaspoon Thyme, chopped
• Canola oil

 

Directions

Bake Potatoes

• Preheat oven to 400° F.
• Scrub potatoes clean, pierce potatoes with a fork and bake in oven for approximately 50-60 minutes.
• Remove from oven and allow to cool enough to handle.

Potato Skins

• Slice cooked potatoes length-wise in fourths.  Scoop out some of the insides of the potato.
• Heat oil in a deep pot to 350° F.
• Fry potato skin pieces until golden and crisp, approximately 4 to 5 minutes. Remove and place on a rack to drain excess oil.  Serve with Gruyere Dip.

Gruyere Dip

• Over low heat in a medium sauce pan add butter, shallots and thyme cooking until golden in color.
• Sprinkle in flour and cook for an additional 3 minutes
• Add IPA beer and the Gruyere and continue to cook over low heat until you obtain a smooth texture.
• Add sliced scallions and stir.
• Remove from heat and pour into a small serving bowl.

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SIERRA NEVADA HAZY IPA BEEF SLIDERS

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SIERRA NEVADA CAMPFIRE CHICKEN TACOS

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(Image credits: Beer Institute)