A fun main course or appetizer! You can omit the bacon for a vegetarian alternative.
Equipment
- Baking sheet
- Large saucepan
- 3 lbs Little Potatoes
- 3/4 lb bacon, sliced large
- 2 onion, chopped
- (To taste) salt and pepper
- 1/4 tsp cayenne powder
- 1/2 lb cheese curds
- 1/8 cup butter
- 1/8 cup all-purpose flour
- 2 cloves garlic, minced
- 1 1/2 cups milk
- 4 oz plain cream cheese
- 1/4 cup cheddar cheese, grated
- 2 jalapeños, seeds removed and minced
- 1/2 Tbsp coarse whole grain mustard
- 1/8 tsp cumin
- 1/2 tsp paprika
- (To taste) salt and pepper
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Instructions
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Step 1
Microwave potatoes until fork tender (5 to 10 minutes).
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Step 2
Preheat oven to 425 °F. Place potatoes, onions, bacon, cayenne, salt, and pepper onto baking sheet. Toss until well combined.
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Step 3
Roast for 15 to 20 minutes, or until bacon is cooked through and potatoes and nicely browned, tossing every so often.
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Make the Sauce:
In a large saucepan over medium heat, add the butter. When melted, add in garlic and jalapeños. Cook for one minute. Whisk in flour and continue cooking until the roux browns, about 4 to 5 minutes, stirring almost constantly.
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Step 5
Combine milk, mustard, salt, pepper, cumin, and paprika. Pour into pan, whisking constantly. Add cream cheese and heat until sauce has begun to thicken. Stir in cheddar cheese and cook until melted.
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Assemble:
Place potatoes onto plate. Add cheese curds, and pour gravy on top. Garnish with extra bacon and jalapeño if desired!
