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Smoked-Cheddar Potatoes

Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings 2
Author Chef Jason Choate of Tom’s Tavern & 1929 Grill


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


  • 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


  1. Preheat oven to 500 degrees F.

Smoked-Cheddar Sauce:

  1. 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}


  1. 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.
  2. 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.