Buffalo Blue Scalloped Potatoes

Buffalo Blue Scalloped Potatoes

Sometimes I like a beer so much that I get overly excited in my purchasing. It’s the whole “eyes were bigger than my stomach” syndrome… but I like to call it “my eyes were bigger than my liver”.

To combat my stuffed beer fridge, sometimes I have to take delicious beers and find new ways to use them and pay proper homage to them.

Yum Yum (I buy it whenever I see it) by Three Floyds is usually hanging out in my house. Yes, I realize there are worse problems to have. But I decided I wanted to create a recipe around it for when I overstock myself.

Craving scalloped potatoes for about three months now, it occurred to me that I could do a luscious cheese sauce with it… but it craves some spice too. I turned our regular old scalloped potato recipe into a Buffalo-style scalloped potato recipe. The peppery spice and rich blue cheese flavors are enhanced by the sweetness and citrus notes of the malty session ale.

I served it next to a grilled steak, marinated in the sweet cajun flavors of Mangia Dry Rub. Definitely worth picking up a few packs!

This recipe is win all around. Try it out!

Buffalo Blue Scalloped Potatoes with Session Ale

This is what your beer looks like

Buffalo Blue Scalloped Potatoes
1 onion, finely diced
1 stalk celery, diced
2 cloves of garlic, minced
½ cup butter, divided
¼ cup flour
½ tsp salt
⅛ tsp cayenne
¼ tsp black pepper
1 ½ cups milk
1 cup session ale, recommended Three Floyds Yum Yum
3 tbsp sriracha (plus more for the top)
8 oz cheddar, shredded
8 oz blue cheese, crumbled
8 cups potatoes, thinly sliced

Heat oven to 350°F. Spray a 9×13 baking dish with cooking spray, set aside.

In a large pot, melt ¼ cup butter. Saute onion, celery and garlic for 3-4 minutes of medium-low heat, until tender. Whisk in flour, salt, cayenne and pepper.

Slowly whisk in milk, ale and sriracha until flour is fully incorporated. Cook another 2-3 minutes, until it starts to thicken and get bubbly. Whisk in cheese in small handfuls until fully melted.

Layer half the potatoes in the baking dish. Cover with half the sauce. Repeat with the rest of the potatoes and the rest of the sauce.

Cut the remaining butter into small pieces and sprinkle over the potatoes. Liberally drizzle with sriracha.

Cover with foil and bake for 30 minutes.

Uncover and bake for an hour (or until potatoes are tender).

Let set before serving.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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