Irish Potato Nachos with Beer Cheese Sauce


  • 5 Large russet potatoes
  • 1 Cup chopped corned beef
  • 1/2 Cup Monterrey Jack cheese
  • Olive oil
  • Salt
  • Beer cheddar sauce recipe follows
  • Toppings: Tomato green onion, jalapenos, etc.
  • Beer cheese:
  • 2 Tbsp . salted butter
  • 1/4 Cup all purpose flour
  • 1/2 Cup milk
  • 3/4 Cup Guinness beer
  • 1/2 Tsp grainy mustard
  • 1/2 Tsp garlic powder
  • 1/4 Tsp Hot sauce frank’s red hot
  • 3 Cups sharp cheddar cheese


  1. Wash and dry potatoes and slice into 1/4-1/8 inch thick slices, leave skin on.
  2. Place potato slices into a large bowl and cover with water. Let sit for 1 hour.
  3. Drain potatoes and pat dry with a large kitchen towel or paper towels.
  4. Place potatoes in a single layer on a large baking sheet and drizzle with olive oil and sprinkle with salt.
  5. Bake at 450 degrees for 20 minutes, flip potatoes over and continue cooking for another 20 minutes.
  6. While potatoes are cooking make beer cheese sauce:
  7. Melt butter in a large skillet over medium heat.
  8. Whisk in the flour and allow to cook for 1-2 minutes.
  9. Very slowly add in the milk whisking constantly.
  10. Stir in the beer, mustard, garlic, and hot sauce and allow to come to a bubble. Continue stirring until thickened.
  11. Add cheese 1 cup at a time stirring after each addition.
  12. When potatoes are finished, take them out of the oven and top with mozzarella, corned beef, beer cheese sauce, and green onion.
  13. Bake for an additional 10 minutes or until cheese is melted and bubbly.
  14. Top with your favorite nacho toppings.