Golden Cheesy Potatoes

Layers of gooey cheese turn simple potatoes into an ultra-comforting dish, packed with roasted garlic flavor and topped off with crispy bacon. I love making this when I want an ordinary dinner to feel fancy, or when I know everyone will keep asking how to make it.

I tried it on my in-laws at Thanksgiving just to wow them, now every holiday and birthday I get requests to make it again.

Crispy Ingredient List

• Sharp white cheddar cheese: gives a slight tang and melts into the sauce for a great texture
• Chicken broth: brings out a savory flavor using the low salt kind keeps flavors balanced
• Salt: helps every other ingredient pop in your mouth
• Parsley for garnish: sprinkle at the end for a cool, fresh vibe
• Sweet paprika: a warm kick plus a bright pop of color freshly ground gives the most punch
• Yukon gold potatoes: rich buttery and creamy make sure to slice evenly so everything cooks the same
• Fresh thyme and rosemary: those herby notes really take things up a notch use fresh if you can
• Sharp cheddar cheese: strong classic cheese flavor shred your own for a better melt
• Bacon: crunchy and smoky thick slices taste best
• Unsalted butter: you’re adding richness but get to control the salt yourself
• Whole milk: makes your sauce creamy but not too heavy
• All-purpose flour: just a bit turns the sauce nice and thick
• Roasted garlic: sweet and deep flavors run through every bite

Easy to Follow Steps

Rest and Dish Up:

Let the hot pan hang out for five minutes or so before you scoop it up. This gives the sauce a chance to get thick so serving is a breeze. Sprinkle some parsley on top if you’ve got it.

Bake and Toss on the Goodies:

Bake your pan of potatoes without a lid for half an hour. Pull it out, cover with leftover cheese and every bit of crunchy bacon. Bake again for about fifteen more minutes—when the top bubbles and goes golden, you’re almost there. For extra crisp, stick under the broiler for a minute or two.

Blanch Potato Slices:

While garlic is baking, peel and cut your potatoes into thin rounds. Boil a whole pot of water, toss potato slices in, give them eight minutes, then cool them off right away in ice water. Set them aside for later.

Layer Up:

Warm your oven to three-fifty. Grease a baking dish, lay down the potato slices, then pour on all the cheese sauce. Jiggle things around so every piece gets covered.

Whip Up the Roux & Start Cheese Sauce:

Melt the butter in the same pan where the bacon cooked. Once it’s all melted, whisk in the flour and keep going for a couple minutes till it looks a little golden. That’s the part that stops your cheese sauce from getting lumpy or gritty.

Roast That Garlic:

Slice the tops off two garlic bulbs to open up the cloves. Drizzle with olive oil, wrap in foil, and roast at four hundred until soft and sweet—about half an hour.

Make Cheese Sauce Magic:

Slowly add milk and chicken broth to your butter-flour mix, whisking so you don’t get lumps. Cook until the sauce bubbles and thickens. Squeeze in the roasted garlic, toss in salt, black pepper, paprika, thyme and rosemary. Mash the garlic into the sauce with a fork or masher. Stir in cheddar cheeses bit by bit, letting each handful melt in before chucking more.

Crisp Up the Bacon:

Chop your bacon, cook it in a skillet till nice and crunchy, then move it to a plate lined with a paper towel. Keep the bacon grease in the pan for the next step.

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Roasted garlic totally takes this up a notch. I love squeezing it right into the hot pan, where it just melts away. Once my nephew called these magic potatoes at Thanksgiving—now that's what we all call them!

Smart Storage

Pop leftovers into an airtight container. They’ll last in the fridge for three days or so. Gently reheat in an oven or microwave with an extra splash of milk to keep every forkful creamy.

Swap Options

Going meatless? Skip the bacon and just drop in a couple more tablespoons of butter. Use any cheese you like that melts well—try fontina or Gruyere if that’s what you have. It all works.

Serving Ideas

Serve these up next to anything roasted or grilled—chicken, beef, you name it. They even steal the spotlight for holidays. Add a crunchy green salad or some snappy veggies to balance things out.

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A Bit of Backstory

This cheesy potato dish takes its roots from old-school French comfort food, but trust me—this cheesy, bacon-packed version is all about crowd-pleasing American vibes. Cheddar and garlic make sure nobody just takes a tiny scoop.

Recipe FAQs

→ What’s the secret to soft, evenly cooked potatoes?

Slicing them thinly and pre-boiling briefly makes sure they’re tender after baking.

→ Can this work without the bacon?

Sure! Skip the bacon and just add extra butter to the sauce for richness.

→ Why roast the garlic beforehand?

Roasting makes garlic sweet and mellow, which blends beautifully into the creamy sauce.

→ What kind of cheese should I use?

Sharp and white cheddar are perfect here. They melt well and add bold flavor.

→ How do I get the top nice and crispy?

Broil the dish for a few minutes at the end after adding extra bacon and cheese.

→ Can I make it a day ahead?

Yes, assemble everything and refrigerate. Bake it fully when you’re ready to serve.