Every Wednesday and Sunday the local newspaper finds its way to my driveway. I used to run out each one of those morning for my ads and coupons. But now, I’m getting ready for work or enjoying my precious days off. I’ve let my couponing slip {I used to be hardcore}, but I still shop the ads because I save a decent amount of money will little effort.
Lucky for me, Wednesday’s paper has a Food & Dine section in it. There are local restaurant reviews, upcoming events, food talk, and my favorite – recipes for local chefs. Like fancy gourmet recipes. I peruse the pages each week hoping for something amazing and delicious sounding to drag me outside of my cooking comfort box and beat my taste buds senseless.
This is the first recipe I tried for my newspaper clippings and it’s damn good. A big thumbs up to Chef Jason Choate.
Smoked-Cheddar Potatoes
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 2
Ingredients
Smoked-Cheddar Sauce:
- 1/2 onion chopped
- 1 tablespoon vegetable oil
- 2 cups heavy cream
- 1 cup Parmesan cheese
- 4 ounces cream cheese room temp
- 2 cups 8 ounces smoked Cheddar cheese, grated
- 2 teaspoons paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Potatoes:
- 6 to 7 Yukon Gold potatoes
- Vegetable oil plus 1 tablespoon
- Salt and pepper to taste
- 1/2 cup cooked bacon julienne cut
- 2 cloves garlic minced
- 1 tablespoon flat-leaf parsley rough chopped
Instructions
-
Preheat oven to 500 degrees F.
Smoked-Cheddar Sauce:
-
Sweat onion in oil over medium heat until pieces have lightly caramelized. Place onion in a blender with heavy cream, cheeses, paprika, cayenne, salt, and pepper. Blend well and set aside. {Sauce will be very thick}
Potatoes:
-
Lightly coat potatoes with vegetable oil, and season with salt and pepper. Place in oven on baking sheet and roast about 20 minutes, turning once. Remove and set aside. Turn oven down to 300 degrees F.
-
In a large saute pan, add 1 tablespoon oil, bacon, garlic, and parsley, and saute for about 1 minute. Add potatoes and saute on medium-high heat until lightly browned. Add 2 cups smoked-Cheddar sauce to pan of potatoes, stir to coat. Pour everything into a 13″x 9″ baking dish, spread evenly in dish. Bake for 30 to 40 minutes until sauce is bubbling around the edges.
