The Cheesiest, Creamiest, Most Delicious Potato Recipe Ever

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!