Irish Potato Fondue

Irish Potato Fondue

Irish Potato Fondue

Potatoes USA
Serve Irish Potato Fondue at your next gathering for a fun and dip-able delight. This recipe is easily doubled for large groups.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine Irish
Servings 9



  • 1 Cup Alsum russet potatoes cubed
  • 1 Cup Alsum purple potatoes cubed
  • 1 Cup Alsum fingerling potatoes cubed
  • ½ Cup Olive oil
  • 1 Garlic clove minced
  • Salt and black pepper to taste


  • 1 Cup Guinness Beer or Irish Stout
  • 1 Cup Half and half
  • 2 Tablespoons All purpose flour
  • 2 Teaspoons Dry mustard powder
  • 3 Cups Irish cheddar shredded
  • Black pepper to taste
  • Pinch Salt
  • ¼ Teaspoon Ground nutmeg
  • ¼ Cup Bacon cooked, crumbled, optional


  • Pre-heat oven to 350°F.
  • Toss cubed potatoes in a bowl with olive oil, minced garlic, salt, and pepper.
  • Place potatoes on baking sheet. Bake for 30 minutes or until brown and crispy. Shake the tray several times to check on crispness.
  • In a medium saucepan, add beer, half and half, flour and mustard powder. Warm the liquid and begin adding the cheese while whisking until melted.
  • Remove from heat and add black pepper, salt, and nutmeg.
  • Place back on stove and cook while stirring to get a smooth consistency. Add more beer if it is too thick or more cheese if too thin.
  • Transfer mixture to a fondue pot fitted with either a votive candle or sterno.
  • Top with bacon and stir. Serve with roasted potatoes. To keep the fondue at its ideal consistency, stir it intermittently.