AuthorChef Jason Choate of Tom’s Tavern & 1929 Grill
Ingredients
Smoked-Cheddar Sauce:
1/2onionchopped
1tablespoonvegetable oil
2cupsheavy cream
1cupParmesan cheese
4ouncescream cheeseroom temp
2cups8 ounces smoked Cheddar cheese, grated
2teaspoonspaprika
1/4teaspooncayenne pepper
Salt and pepperto taste
Potatoes:
6 to 7Yukon Gold potatoes
Vegetable oilplus 1 tablespoon
Salt and pepperto taste
1/2cupcooked baconjulienne cut
2clovesgarlicminced
1tablespoonflat-leaf parsleyrough 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.