Description
A supremely delicious and comforting side dish made with tender roasted potatoes coated in a creamy, cheesy sauce. Perfect for any occasion!
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, scrubbed clean
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Optional: 2-3 slices cooked bacon, crumbled
Instructions
- 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2. Wash and dry potatoes. Cut into 1-inch to 1.5-inch cubes.
- 3. Toss potato cubes with olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
- 4. Roast for 25-30 minutes, until tender and starting to brown.
- 5. While potatoes roast, whisk together sour cream, mayonnaise, cheddar cheese, Monterey Jack cheese, chives, parsley, garlic powder, onion powder, salt, pepper, and optional crumbled bacon in a bowl.
- 6. Add hot roasted potatoes to the cheese mixture and toss to coat.
- 7. Return potatoes to the baking sheet and bake for another 10-15 minutes, until bubbly and lightly golden.
- 8. Garnish with fresh chives and parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-400 (varies)
- Sugar: Approx. 2-4g
- Sodium: Approx. 400-600mg (varies)
- Fat: Approx. 20-30g
- Carbohydrates: Approx. 30-40g
- Fiber: Approx. 3-5g
- Protein: Approx. 8-10g