Cheesy Potatoes Dish (Print Version)
Creamy spuds with cheddar, garlic, and bacon baked golden and bubbly for the perfect side kick.
# Ingredients:
→ Main ingredients
01 -
4-5 Yukon Gold potatoes, peeled and cut into thin slices
02 -
12 oz sharp cheddar cheese, shredded
03 -
6 slices bacon, diced
04 -
6 oz sharp white cheddar cheese, shredded
05 -
2 garlic bulbs, roasted
06 -
1 tsp thyme, finely chopped
07 -
1/4 cup flour (all-purpose)
08 -
2 cups milk (whole)
09 -
1 tsp chopped rosemary
10 -
1/4 tsp sweet paprika
11 -
4 tbsp butter (unsalted; use 2 extra tbsp if bacon is left out)
12 -
1/2 cup chicken stock
13 -
1 tsp salt (adjust as needed)
14 -
Fresh parsley for decorating
# Steps:
01 -
Heat oven to 400°F (200°C). Cut off tops of garlic heads to reveal cloves. Coat with olive oil, wrap in foil, and roast for around 30-35 minutes until cloves turn golden and soft.
02 -
Fry diced bacon in a large pan till it gets crispy. Take the bacon out and leave it on the side.
03 -
Cut potatoes into thin slices. Boil for 8 minutes, then dunk into ice-cold water to stop further cooking.
04 -
In the bacon drippings, toss in butter till melted. Sprinkle in flour while whisking. Cook the mixture for a minute or two until it looks lightly golden.
05 -
Whisk in chicken broth and milk slowly as the roux thickens. Add in roasted garlic, herbs, paprika, salt, and black pepper. Mash in roasted garlic if needed, then stir in cheeses little by little until smooth.
06 -
Layer potato slices in a dish for baking. Pour cheese mixture all over, making sure it spreads evenly. Let bake at 350°F (175°C) for 30 minutes, uncovered.
07 -
Take out the dish, top with mozzarella and crispy bacon. Bake another 10-15 minutes until golden bubbles form. For a charred look, broil briefly. Toss parsley on top before serving.
08 -
Let everything cool for a few minutes, then dig in!