Potato Skins with IPA Gruyere Cheese

Potato Skins with IPA Gruyere Cheese

Potato Skins with IPA Gruyere Cheese

Image of Potato Skins with IPA Gruyere Cheese taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.


  • 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


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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