Description
Crispy roasted potatoes tossed in creamy roasted garlic sauce, loaded with sharp Tillamook cheddar and crispy bacon pieces. The perfect indulgent side dish.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 1 whole head garlic, top cut off and drizzled with olive oil
- 8 slices thick-cut bacon, chopped
- 2 cups sharp Tillamook cheddar cheese, shredded
- 1/2 cup heavy cream
- 1/4 cup sour cream
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 3 green onions, sliced thin
- 2 tablespoons fresh chives, chopped
Instructions
- 1. Preheat oven to 425°F. Wrap garlic head in foil and place on oven rack.
- 2. Cube potatoes and pat dry with paper towels.
- 3. Toss potatoes with olive oil, salt, pepper, paprika, and garlic powder.
- 4. Roast potatoes 25-30 minutes, flipping once halfway through.
- 5. Cook bacon in skillet until crispy, reserve 2 tablespoons fat.
- 6. Squeeze roasted garlic cloves out and mash until smooth.
- 7. Make cream sauce with bacon fat, butter, mashed garlic, and heavy cream.
- 8. Stir in sour cream and season with salt and pepper.
- 9. Toss roasted potatoes with garlic cream sauce.
- 10. Add shredded cheese and most of the bacon, fold gently.
- 11. Garnish with remaining bacon, green onions, and chives.
- 12. Serve immediately while cheese is melty.
Notes
Store leftovers in refrigerator up to 3 days. Reheat in 350°F oven covered with foil.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 26g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g