Layers of crisp baked potatoes are sprinkled with corned beef, Irish cheddar, and drizzled with a beer cheese sauce. Irish Nachos with Beer Cheese Sauce are stacked with delicious, cheesy flavors.
There are hundreds of cheeses in the world. HUNDREDS! I haven’t even touched the iceberg in tasting cheese. However, I feel like I’ve had a few more types of cheese this past year than in years past. I’ve tasted stilton and manchego. There’s been a delicious creamy blue cheese or blue cheese brie that I have recently fallen in love with. And then there’s muenster.
Hands down, muenster is my all time favorite cheese. There’s just something about it’s creamy, slightly tangy flavor that I love. Especially when it’s super fresh. I fell in love with muenster in Rochester at the public market there in upstate New York. Fresh, it is a completely different flavor than one that’s prepackaged in slices.
However, this isn’t about muenster cheese. This is about some Irish nachos with beer cheese sauce. The cheese in this sauce is a delicious Irish cheddar. It’s slightly sharp flavor pairs very well with porter or stout beer. In fact, it almost tasted like there was beer in the cheese. Or was that the aging process?
Now, I have to take this back to Indiana when I was at my sister’s for her wedding. The last day we were there, we went to an Irish festival. I saw these on the menu and thought, “Hmm. That sounds really good! I wonder what’s on them.” I may or may not have read the menu, but by that time I had already made up my mind to make some.
Yes. This recipe has been in the making for six months. That may not seem like a long time to some. And it may seem like forever to others. It’s about a mid-range for me. But still one that I’ve been pondering for a while and was thrilled to see this cheesy event. It was the perfect excuse reason for me to make these.
Of course, anything made with corned beef is delicious to me. I’ve said it before and I’ll say it again. I could eat my weight in corned beef. Daily. There’s just something about that flavored beef that is totally scrumptious in my book. The only problem is I, surprisingly, never have enough left overs.
This year, I’m going to make sure that I get an extra corned beef after St. Patrick’s Day so I can, indeed, have left over corned beef! The hubs will be thrilled, but he’s just going to have to deal with having extra corned beef. Besides, I will probably be the one to eat it anyway.
However, this post isn’t about corned beef. It’s about cheese. And like I said, there are hundreds if not thousands of cheeses out there in the world. Thankfully, they fit into one of three categories. There’s hard cheese like Parmesan, semi-soft cheeses like Havarti and muenster, and finally there’s soft cheeses like brie and ricotta.
For these nachos I wanted to make a delicious beer cheese sauce to drizzle over the nachos. Because nachos have lots of cheese on them. They have shredded cheese melted on top and sometimes they have cheese sauce on them. I went with the double whammy and have put both on my Irish nachos with beer cheese sauce.
While I realize that I could have made just a regular cheese sauce, but these are Irish nachos. And, well, Irish and beer just go together in my book. Guiness and all that? You feel me? Anyway, I, nonetheless, had to add some beer to this cheese sauce and I’m really glad I did.
You see, that Irish cheddar I bought at the store for this recipe? Remember when I talked about how well it paired with beer and tasted like there might be some in the cheese? Yes! You’re connecting the dots for me. The beer in the cheese sauce combined with the Irish cheddar in the cheese sauce and on the nachos make for rich and delicious cheese sauce.
While I realize that I could have made just a regular cheese sauce, but these are Irish nachos. And, well, Irish and beer just go together in my book. Guiness and all that? You feel me? Anyway, I had to add some beer to this cheese sauce and I’m really glad I did.
You see, that Irish cheddar I bought at the store for this recipe? Remember when I talked about how well it paired with beer and tasted like there might be some in the cheese? Yes! You’re connecting the dots for me. The beer in the cheese sauce combined with the Irish cheddar in the cheese sauce and on the nachos make for rich and delicious cheese sauce.
No. I don’t think I could say cheese enough times I one sentence. Because, when I think if nachos I think of cheesy, messy, delicious goodness. And now I think of corned beef, potatoes, and beer sauce goodness. And now you will, too!
I can’t resist those cubes of flavorful beef. Those potatoes drizzled with beer cheese sauce and Irish cheddar cheese are making me drool. And since those potatoes are baked crispy ahead of time, they’re going to stand up to loads of toppings they will carry to your mouth.
You’re welcome.
I hope you have left over corned beef and whip up a batch of these. The hardest thing about them is to wait for the potatoes to get all crispy delicious in the oven. OR you could use your favorite potato chips. But they might not be strong enough for all that cheesy, corned beefy goodness.
What’s your favorite cheese?
Ingredients
- 2 medium potatoes (about 4 inches in length)
- 10 ounces shredded, Irish cheddar
- 3 ounces Velveeta cheese, cubed
- 1/4 cup porter beer
- 3/4 cup milk
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- Pinch thyme
- Pinch rosemary
- 1 1/2 cups cubed corned beef
Instructions
- Preheat oven to 400.
- Using a mandolin, slice the potatoes 1/4 inch thick. Lay on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Sprinkle the potatoes with salt and pepper and spray with cooking spray.
- Bake at 400 for 20 minutes. Turn the slices over and bake an additional 15 to 20 minutes or until crispy and they being to brown.
- While the potatoes are cooking, combine the beer, milk, and flour in a small sauce pan. Stir with a whisk until the flour is combined. Heat on medium heat until the sauce begins to thicken; stirring occasionally.
- Once the sauce is thick and coats the back of a spoon, stir in 2/3 of the cheddar cheese and the Velveeta. Continue to stir until the cheese melts. Remove from heat.
- Place one layer of potatoes in the bottom of a 5 inch cast iron skillet. Sprinkle corned beef, cheddar, and drizzle with the cheese sauce. Continue to layer potatoes, corned beef, cheddar, and cheese sauce until all the potatoes are stacked up. Sprinkle with any remaining cheese.
- Broil on high until the cheese is melted and lightly browned. Serve in the skillet with some Irish stout.
Cheesy Dinner Ideas
Cheesy Appetizers and Sides
Cheesy Dinner Ideas
Cheesy Appetizers and Sides
- Cheddar Sourdough Biscuits by What Smells So Good?
- Guinness and Caramelized Onion Cheese Ball by Palatable Pastime
- Irish Nachos with Beer Cheese Sauce by A Kitchen Hoor’s Adventures
Cheesy Main Courses
- Bacon Macaroni and Cheese by Sunday Supper Movement
- Cheddar Cheese Souffle by Pies and Plots
- Cheesy Cheeseburgers by Fantastical Sharing of Recipes
- Cheesy Spaghetti Stuffed Meatloaf by Kudos Kitchen by Renee
- Chipotle Chicken Quesadillas by That Skinny Chick Can Bake
- Easy Cheesy Slow Cooker Sloppy Joes by My Fearless Kitchen
- Easy Chicken Parmesan Skillet by Jersey Girl Cooks
- Lemon Risotto with Asparagus and Zucchini by Caroline’s Cooking
- Saucy Beef and Cheese Stuffed Jumbo Shells by Hot Eats and Cool Reads
- Vegan Stuffed Shells by From the Bookshelf
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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