Cheesy Potatoes Dish

Melted cheese, soft potatoes, sweet roasted garlic, and crunchy bacon come together for a total comfort food win here. Whenever I want something that feels special or gets people raving, this one never lets me down.

I tried these out for Thanksgiving dinner to wow my in-laws. Now, no party or birthday goes by without someone begging me to make them.

Delicious Ingredients

• Parsley for garnish: lively and brightens up the final look
• Salt: pulls all the flavors into focus
• Fresh thyme and rosemary: brings garden-fresh herb notes if you can grab some snips
• Sweet paprika: adds warm color—get the freshest if you want the biggest punch
• Chicken broth: for a savory backbone, go for low-sodium to keep things balanced
• Whole milk: gives a creamy finish but keeps things light
• All-purpose flour: thickens your cheese sauce just right
• Unsalted butter: adds rich flavor and lets you pick how salty you want things
• Roasted garlic: melds in sweet depth all over
• Bacon: crispy, smoky bites—thick-cut means more taste
• Sharp white cheddar cheese: melts and tangs in the best way
• Sharp cheddar cheese: bold cheesy kick, shred your own for best melt
• Yukon gold potatoes: buttery, creamy, and slice them steady for even cooking

Amazing Step-by-Step Instructions

Rest and Serve:

Give the hot potatoes about five minutes to settle. It helps the sauce firm up so you get tidy portions. Sprinkle over some parsley for a pop of color.

Bake and Add Toppings:

Slide the dish into the hot oven with no cover for half an hour. Pull it out, toss on extra cheese and all that bacon you cooked, then bake again for ten to fifteen minutes—look for golden, bubbly tops. If you want a crispier top, switch the broiler on for a minute or two.

Layer Potatoes and Cheese Sauce:

Set your oven to three-fifty. Spread the blanched potato rounds in a buttered baking dish. Pour cheese sauce on and use a spoon to make sure every piece is coated well.

Finish the Cheese Sauce:

Add milk and chicken broth gradually, whisking all the time so it’s smooth. Cook until bubbly and starting to thicken. Add the roasted garlic, thyme, rosemary, paprika, salt, and pepper. Mash the garlic in if needed. Stir in the white and sharp cheddar, bit by bit—let it melt in before you add more.

Make the Roux and Start the Cheese Sauce:

Throw butter into your skillet (don’t forget the bacon fat left in there) and melt it slow. Sprinkle in the flour, then keep whisking for a couple of minutes until it turns a light gold. This is your creamy base.

Cook the Bacon:

Chop bacon and fry up in a pan until it’s super crispy. Scoop it out onto a plate with paper towels, but save the tasty grease in the pan for your sauce.

Blanch the Potatoes:

While garlic roasts, peel and slice the Yukon golds thin. Bring a pot of water to a fast boil, drop in the potato slices, and cook for eight minutes. Drain them and toss in ice water to cool off fast. Set aside.

Prepare the Roasted Garlic:

Chop tops off two garlic bulbs so you see each clove. Drizzle with olive oil, wrap up in foil, and bake at four hundred degrees for about thirty to thirty-five minutes. They’re done when soft and smelling awesome.

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The smell of roasting garlic is unbeatable here. My favorite part is squeezing out each clove and watching them just melt into the sauce. At one family dinner, my nephew dubbed them magic potatoes, and now we always call them that at our house.

Storing Leftovers

Pop leftovers into a sealed container and keep in the fridge for up to three days. When you’re ready to eat, warm them gently in the oven or microwave. Throw in a dash of milk so they stay creamy, not dry.

Switch It Up

Want it vegetarian? Leave out the bacon and use two extra spoons of butter. Easy. Mix and match cheeses based on what you have—gruyere or fontina are great picks, too!

Serve It With Style

This is a top side for roast beef, grilled chicken, or even takes center stage for a holiday feast. Add something crisp and green on the side to shake things up.

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Backstory

These cheesy potatoes started out as classic French home fare but the version here is all about comfy American food. You can’t go wrong with cheddar, bacon, and that slow roasted garlic—watch how fast everyone loads their plate!

Recipe FAQs

→ How do I ensure tender potatoes every time?

By slicing Yukon golds thin and boiling briefly, you'll get softness and even cooking in the oven.

→ Can I leave the bacon out for vegetarian diners?

Absolutely! Just skip the bacon and add extra butter to your sauce for richness.

→ What changes with unroasted garlic?

Unroasted garlic is sharper, while roasting mellows it into a sweet, smooth flavor for the sauce.

→ What types of cheese are ideal?

Sharp cheddar and white cheddar melt beautifully and deliver that tangy, bold flavor you want.

→ How can I get the top extra crispy?

After adding cheese and bacon, stick it under the broiler for a perfectly golden crust.

→ Can I prep this ahead of time?

Sure, you can assemble it before the last baking step, chill it, and then finish in the oven later.