Description
A comforting and easy-to-make dish featuring tender baby potatoes coated in a creamy garlic sauce, topped with crispy bacon and sharp cheddar cheese. Perfect for beginners and a crowd-pleaser for any occasion.
Ingredients
Scale
- 1.5 pounds baby potatoes (small red or Yukon gold)
- 6 slices thick-cut bacon
- 4 cloves garlic, minced
- 3 tablespoons butter
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 2 green onions, sliced
- Salt, to taste
- Black pepper, to taste
- ½ teaspoon paprika (optional)
Instructions
- Place baby potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are fork-tender, about 12-15 minutes. Drain well in a colander and set aside.
- While potatoes boil, heat a large skillet over medium heat. Add bacon slices in a single layer and cook until crispy, about 6-8 minutes, flipping halfway. Remove bacon onto paper towels to drain, then crumble when cool enough to handle. Reserve about 1 tablespoon of bacon fat in the pan; discard excess.
- Lower heat to medium-low and add butter to the skillet with bacon fat. Once melted, add minced garlic and sauté until fragrant and lightly golden, about 1-2 minutes. Avoid burning the garlic.
- Pour in heavy cream and stir, scraping up any browned bits. Bring to a gentle simmer, then add shredded cheddar cheese a handful at a time, stirring continuously until melted and smooth. Season with salt, pepper, and paprika if using.
- Add the drained baby potatoes to the skillet, gently folding them into the creamy sauce to coat evenly. Cook together for 2-3 minutes so the potatoes soak up the flavors.
- Remove skillet from heat and sprinkle crumbled bacon and sliced green onions over the potatoes. Give a final gentle toss or serve topped for presentation.
- Serve immediately while hot and fresh.
Notes
If the sauce is too thick, add a splash of milk or cream to loosen it. Avoid overboiling potatoes to keep them firm but tender. Use medium heat to cook bacon for perfect crispiness. Leftovers can be refrigerated for up to 3 days and reheated gently with added cream to refresh the sauce. For a dairy-free or vegetarian version, substitute ingredients as suggested.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 380
- Sugar: 2
- Sodium: 550
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 20
- Fiber: 3
- Protein: 12
Keywords: baby potatoes, garlic, bacon, cheddar, creamy, easy recipe, comfort food, side dish, beginner friendly