Description
Rich and creamy roasted potatoes with sweet roasted garlic, crispy bacon, and melted Tillamook cheddar cheese. A comfort food side dish that’s elegant enough for special occasions.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 8 strips thick-cut bacon, diced
- 2 whole heads of garlic
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 8 ounces Tillamook sharp cheddar cheese, grated
- 4 ounces Tillamook medium cheddar cheese, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chives, chopped
- 1/4 cup sour cream
Instructions
- 1. Preheat oven to 400°F. Cut tops off garlic heads, drizzle with olive oil, wrap in foil and roast 45 minutes.
- 2. Boil cubed potatoes in salted water 12-15 minutes until fork-tender. Drain well.
- 3. Cook diced bacon until crispy, 8-10 minutes. Remove bacon, reserve 2 tablespoons fat.
- 4. Add butter to bacon fat, whisk in flour, cook 2 minutes for light roux.
- 5. Gradually add warm milk, whisking constantly. Cook until thickened, 5-7 minutes.
- 6. Squeeze roasted garlic cloves into sauce, whisk to incorporate.
- 7. Remove from heat, stir in both cheeses, salt, pepper, and paprika.
- 8. Combine sauce with drained potatoes, transfer to buttered 9×13 dish.
- 9. Top with crispy bacon, bake 25-30 minutes until bubbly and golden.
- 10. Rest 5 minutes, stir in sour cream, garnish with chives.
Notes
Store leftovers covered in refrigerator up to 4 days. Reheat gently with splash of milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 18g