Description

A comforting and flavorful side dish featuring roasted Yukon Gold potatoes, sweet roasted garlic, crispy bacon, and a creamy Tillamook cheddar cheese sauce. Simple to make and always a crowd-pleaser!

Ingredients

Scale

2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
1 head of garlic, top sliced off to expose cloves
3 tablespoons olive oil, divided
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Salt to taste
Freshly ground black pepper to taste
6–8 slices thick-cut bacon, diced
1/2 cup heavy cream
1 cup grated Tillamook Sharp Cheddar cheese (or your favorite sharp cheddar)
2 tablespoons chopped fresh chives (for garnish)

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Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cut potatoes on a large baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with rosemary, thyme, salt, and pepper. Toss to coat evenly.
3. Place the prepared head of garlic, cut-side up, directly on the baking sheet among the potatoes.
4. Roast for 30-40 minutes, or until the potatoes are tender and beginning to brown, and the garlic is soft and fragrant.
5. While the potatoes are roasting, cook the diced bacon in a skillet over medium heat until crispy. Drain on a paper towel-lined plate, reserving about 1 tablespoon of the bacon fat in the skillet.
6. Once the potatoes and garlic are roasted, remove them from the oven. Squeeze the softened garlic cloves from their skins directly onto the baking sheet with the potatoes.
7. Add the reserved tablespoon of bacon fat (if desired, or use the remaining 1 tablespoon of olive oil) to the skillet and heat over medium heat.
8. Pour the heavy cream into the skillet and warm it through, whisking to incorporate any browned bits.
9. Add the grated cheddar cheese to the cream mixture and whisk until smooth and melted. Season with a pinch of salt and pepper, being mindful of the saltiness from the bacon and cheese.
10. Add the roasted potatoes and the squeezed garlic to the skillet with the cheese sauce. Gently toss to coat everything evenly.
11. Return the skillet to the oven (or transfer to a serving dish if preferred) and bake for another 10-15 minutes, or until the cheese sauce is bubbly and the potatoes are well coated and heated through.
12. Remove from the oven, sprinkle with the crispy bacon and fresh chives before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for best results or in the microwave. Adding a splash of milk or cream can help re-moisten the sauce if needed.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 30g
Carbohydrates: 35g
Fiber: 4g
Protein: 18g