White Cheddar Cheesy Potatoes with Rosemary & Bacon

This dish is naturally gluten-free!

Okay y'all, I'm finally ready to give up (ONE) of my famous 'Cheesy Potato' recipes in the honor of cookout season. This is my favorite side for dinners, BBQ's, birthday parties and even to just plain binge eat. Add the perfect blend of your favorite cheeses (I use three to four) and make sure you baby this sauce for the perfect consistency and texture.

With any cheese sauce, you will need to start with a roux, which starts with butter and a thickening agent, most commonly- flour. I usually use a rice or almond flour so that it's safe for all food restrictions and/or diets.

Begin heating your butter to a medium heat seeing that it does not burn or smoke. When fully melted you will add your thickening agent, whisking until completely smooth and thick. Slowly add a bit of milk and continue to whisk until sauce forms and thickens. Add about 1/4 cup at a time until you have the consistency you desire. From here, when your sauce is thick and bubbly, you can add all the cheese you fancy. But be careful not to let this get too hot or you will burn the bottom and your precious cheese. For this recipe (baked in the oven) I like to use a blend of cheeses that offset each other. For example, a spicy cheese, a mild and a sharp. Or a smooth and soft cheese paired with an extra sharp and a smokey cheese. You may do as you please or just stuck with the basic (cheddar). Either way, you are destined for delicious greatness.

Now that you have mastered the art of "cheese sauce" you can add this to your repertoire and even apply it to numerous dishes. My favorite alternative use for this sauce is in homemade macaroni and cheese which is also a favorite among family dinners, parties and get together's. This sauce is so versatile you can even pour it over biscuits or dump it over a plate of steamed vegetables!

In these cheesy recipes that bake in the oven, remember that both noodles and potatoes soak up moisture easily. So instead of making an extremely thick cheese sauce, add just a little more milk so the dish does not dry out. Adding a nice layer of shredded cheese over top will also keep the contents inside moist. Often times while making this recipe, I will add seared pork chops as well as a handful of onions and chopped garlic for a complete, all-in-one meal. With that being said, get ready to be the favorite guest at your next BBQ. 

White Cheddar Cheesy Potatoes with Rosemary & Bacon
served with Sailor Jerry Glazed Brussels Sprouts 

Prep time 20 mins

Cook time 60 minutes

Total time 80 mins

Servings 4-6

Recipe By Amorie

INGREDIENT LIST

4-6 medium red skin potatoes

2 tbsp butter
1 1/2 tbsp rice flour
2- 2 1/2 cups milk
1/2 cup white cheddar cheese

1/2 cup pepper jack cheese

1/2 cup shredded Colby Jack cheese

1 tsp salt

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp ground black pepper
1/2 tsp dried rosemary

1 cup shredded mild cheddar cheese
6-8 slices hickory smoked bacon
(or turkey bacon)
fresh rosemary

TO PREPARE

Preheat oven to 375 degrees. Wash, peel and slice all potatoes into thin slices and place into a greased 9 x 9 inch glass baking dish. Set aside. In a 4 quart sauce pan, add butter and heat over medium heat. When butter has melted completely, add flour and begin to whisk until thick and completely blended. Slowly add milk 1/4 cup at a time, continuing to stir until sauce has completely thickened. 

Reduce to low heat, and begin to add cheese. While stirring add cheddar cheese, pepper jack cheese and Colby Jack. Stir until all cheese has melted. Season with salt, garlic powder, paprika, black pepper and dried rosemary. Stir and remove from heat. Pour sauce evenly over potatoes and smooth until all potatoes are thoroughly coated. 

Heat a medium sized frying pan to medium heat and add bacon slices. Brown on both sides until fully cooked. Place each slice of bacon onto a paper towel to drain grease. Once bacon has cooled, break apart into small pieces and sprinkle half over top cheesy potatoes. 

Cover with shredded cheddar cheese and cover with remaining bacon pieces. Add 1-2 pieces of fresh rosemary over top. Place, uncovered into preheated oven. Bake for 45 minutes or until potatoes are soft and cheese is brown and bubbly. Add any additional salt or pepper to taste.


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