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Loaded Cheesy Garlic Potatoes: 1 Dish Fixed

Loaded Cheesy Garlic Potatoes
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Make these Loaded Cheesy Garlic Potatoes for a comforting, decadent side dish. This recipe fixes common flaws to deliver perfectly crispy potatoes smothered in rich, garlicky cheese sauce. It is simple to prepare and guaranteed to impress any crowd.

Ingredients

Scale
  • 3 lbs Russet potatoes, scrubbed and diced
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth (low sodium)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 1/2 cup sour cream
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons fresh chives, chopped for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the diced potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
  2. Roast the potatoes for 25-30 minutes, flipping halfway, until they are tender inside and slightly crispy on the edges. Set aside.
  3. While potatoes roast, prepare the cheese sauce. Melt the butter in a medium saucepan over medium heat.
  4. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  5. Whisk in the flour and cook for 1 minute, creating a roux.
  6. Gradually whisk in the milk and chicken broth. Continue whisking until the sauce thickens, about 5-7 minutes.
  7. Remove the pan from the heat. Stir in the salt, pepper, and paprika.
  8. Add the shredded cheddar and Monterey Jack cheeses, stirring until completely smooth and melted.
  9. Gently fold in the sour cream until just combined.
  10. In a large bowl, combine the roasted potatoes with the cheese sauce. Mix carefully to coat every piece.
  11. Transfer the mixture to a 9×13 inch baking dish.
  12. Bake for an additional 15 minutes, or until bubbly and heated through.
  13. Remove from the oven. Top with crumbled bacon, if using, and fresh chives before serving hot.

Notes

  • Shred your own cheese. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
  • For extra crispness, you can briefly broil the potatoes for the last 2 minutes of baking. Watch closely to prevent burning.
  • If you skip the bacon, a pinch of smoked paprika in the sauce adds depth.

Nutrition

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