Using Four Different Cheeses to Elevate Your Potato Dish

If you've had scallop potatoes and traditional potatoes out of the ground, but never had potatoes quite like this, then you're in for a treat. Today, we're going to make it happen in the kitchen. We're using four different cheeses – sharp cheddar, guier, havari, and a little grated Parmesan cheese – because why not? I always recommend grating your own cheese because store-bought cheese can have anti-caking agents that affect the smoothness of your cheese sauce.

To start, let's talk about our potato recipe. This time, we're going to cut our potatoes a little bit thicker than the traditional Al Gren style and par-boil them so they get tender a bit faster in the oven. I think this is going to work out really well, especially since I've done it once or twice before. I'm excited to share this method with you guys.

Now, let's talk about our bacon fat-based cheese sauce foundation. You want to start by putting your bacon in a cold skillet and allowing it to render that fat out of there once it's nice and crispy. Then, remove the bacon with a slotted spoon and add a little bit of butter – I'm using one teaspoon because we don't need much more fat for our roof if your bacon is a bit leaner. If you have bacon that's a bit leaner, you might want to use two or three tablespoons of butter instead. But for now, let's stick with one.

Next, add in some shallots – you can use an onion if you don't have shallots and garlic paste – and sauté them immediately because the house is going to smell amazing! There's nothing better than onions and garlic cooked with bacon fat. This is going to be good, guys!

Now that our foundation is set, let's add some flavor with garlic paste. I'm using about a tablespoon of it – you can use more or less depending on your taste preference. We're also adding some Italian paste for fresh herb flavor. You can use either dried Italian seasoning or something like that if you don't have the fresh stuff on hand. The idea is to get that fresher flavor in there, so feel free to experiment!

Once we've got our mixture set up, let's add our seasoned flour – I sell this product, but you can grab another season flour product that you like or use all-purpose flour and just go a bit heavier with the seasoning. It's smelling good in here! We're not going to make our rue too thick, so about a tablespoon of flour will do.

Next, we add the heavy cream once it comes up to a boil – reduce the heat and start adding the cheese a little at a time while tasting as you go and adjusting the flavor to your preference. This is where things get really good, guys!

Now that our cheese sauce is set, let's pour it over our parboiled potatoes and then into the oven for some extra cooking magic. Once we've got our consistency right, it's time to season it with my all-purpose seasoning at home – or you can use salt, pepper, garlic onion powder, and a blend of those if you don't have that stuff on hand! Finally, let's add back in most of the bacon for some crunch and save some for the top. Mix everything together, man – this is going to be great over some potatoes!

Before we dig in, make sure to take a quick second to subscribe to our channel, hit that bell, and turn those notifications on so you don't miss out on any future recipes or content. It's time for our moment of truth! We're about to taste what we've created – looking good, guys!

"WEBVTTKind: captionsLanguage: enall right guys you've had scallop potatoes you've had potatoes out grotten but you've never had potatoes quite like this meet me in the kitchen let's make it happen today we're using four different cheeses I got sharp cheddar we've got hell if I know what I say guier havari okay today we're using four different cheeses for this recipe I have sharp cheddar I have guier we got havari and a little grated Parmesan cheese cuz why the hell not I always recommend to grate your own cheese because you don't have to worry about the store bought stuff having anti-caking agents and things that are going to not make your cheese sauce nice and smooth so go ahead and grade it yourself all right guys so this recipe is going to be a little bit different today I'm going to cut my potatoes a little bit thicker than the traditional Al Gren style and we're going to par boil them so they get tender a little bit faster in the oven I think this is going to work out really well I've done this once or twice in the past excited to share this method with you guys so at this point we're using the Bacon fat as a foundation of flavor for our r that we're going to make for the cheese sauce so you want to start the bacon in a cold Skillet allow it to really render that fat out of there once you have the bacon nice and crispy we're going to remove it with a slided spoon then add in a little bit of butter and then our shallots then make a r with some of my seasoned flour so once we remove the bacon we're going to add 1 tsp of butter honestly because there's quite a bit of bacon fat in there we don't need a whole lot more fat for our roof if your Bacon's a little bit more lean you might I want to go with two or 3 tablespoons of butter but right now we're going with one we're going to get these shallots in here sauté them you can use an onion if you don't have shallot and garlic paste you can use fresh garlic uh or minced garlic if you got that we're just going to sauté this immediately the house is smelling amazing nothing smells better than onions and garlic and bacon fat this is going to be good right here guys you can serve this up alongside a steak dinner date night with the wife girlfriend so in goes about a tablespoon of garlic paste we're also use some Italian paste just get some fresh herb flavor in there a little bit fresher of an option than like say dried Italian seasoning or something like that but you can use either one so we're going to mix that in and then we're going to add our seasoned flour which is a product that I sell you can grab another season flour product that you like or you can use allpurpose flour and just go a little bit heavier on the seasoning that you use man it's smelling good in here all right so in goes the flour we're going to make a rue we're not going to make it too thick so about a tablespoon or so of flour mix that in and then in goes the heavy cream once that comes up to a boil we reduce the heat start adding the cheese a little bit at a time taste as you go adjust the flavor to your preference and that's getting poured over our parboiled potatoes and then into the oven so once you have the consistency right where you want it on your cheese sauce it's time to season it and get the flavor where you want it so for that I'm going to use my allpurpose seasoning at home if you don't have that you can use salt pepper garlic onion powder a blend of that and then we're going to go in with just a pinch of chicken buan powder add back in most of your bacon going to save some for the top give that a good mix and man this is going to be great over some potatoes so we went ahead and topped it with some bacon a little chai for garnish and this is the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn notifications as well all right guys Moment of Truth AKA my favorite part of the job oh man look at that I got to get a little piece of bacon on there there we go let's see what we gotall right guys you've had scallop potatoes you've had potatoes out grotten but you've never had potatoes quite like this meet me in the kitchen let's make it happen today we're using four different cheeses I got sharp cheddar we've got hell if I know what I say guier havari okay today we're using four different cheeses for this recipe I have sharp cheddar I have guier we got havari and a little grated Parmesan cheese cuz why the hell not I always recommend to grate your own cheese because you don't have to worry about the store bought stuff having anti-caking agents and things that are going to not make your cheese sauce nice and smooth so go ahead and grade it yourself all right guys so this recipe is going to be a little bit different today I'm going to cut my potatoes a little bit thicker than the traditional Al Gren style and we're going to par boil them so they get tender a little bit faster in the oven I think this is going to work out really well I've done this once or twice in the past excited to share this method with you guys so at this point we're using the Bacon fat as a foundation of flavor for our r that we're going to make for the cheese sauce so you want to start the bacon in a cold Skillet allow it to really render that fat out of there once you have the bacon nice and crispy we're going to remove it with a slided spoon then add in a little bit of butter and then our shallots then make a r with some of my seasoned flour so once we remove the bacon we're going to add 1 tsp of butter honestly because there's quite a bit of bacon fat in there we don't need a whole lot more fat for our roof if your Bacon's a little bit more lean you might I want to go with two or 3 tablespoons of butter but right now we're going with one we're going to get these shallots in here sauté them you can use an onion if you don't have shallot and garlic paste you can use fresh garlic uh or minced garlic if you got that we're just going to sauté this immediately the house is smelling amazing nothing smells better than onions and garlic and bacon fat this is going to be good right here guys you can serve this up alongside a steak dinner date night with the wife girlfriend so in goes about a tablespoon of garlic paste we're also use some Italian paste just get some fresh herb flavor in there a little bit fresher of an option than like say dried Italian seasoning or something like that but you can use either one so we're going to mix that in and then we're going to add our seasoned flour which is a product that I sell you can grab another season flour product that you like or you can use allpurpose flour and just go a little bit heavier on the seasoning that you use man it's smelling good in here all right so in goes the flour we're going to make a rue we're not going to make it too thick so about a tablespoon or so of flour mix that in and then in goes the heavy cream once that comes up to a boil we reduce the heat start adding the cheese a little bit at a time taste as you go adjust the flavor to your preference and that's getting poured over our parboiled potatoes and then into the oven so once you have the consistency right where you want it on your cheese sauce it's time to season it and get the flavor where you want it so for that I'm going to use my allpurpose seasoning at home if you don't have that you can use salt pepper garlic onion powder a blend of that and then we're going to go in with just a pinch of chicken buan powder add back in most of your bacon going to save some for the top give that a good mix and man this is going to be great over some potatoes so we went ahead and topped it with some bacon a little chai for garnish and this is the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is dig in for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn notifications as well all right guys Moment of Truth AKA my favorite part of the job oh man look at that I got to get a little piece of bacon on there there we go let's see what we got\n"