I don’t even remember how I stumbled onto this idea but I’m so glad I did. Potatoes cooked in a creamy, garlicky, cheesy sauce that tastes like carbonara pasta but somehow even more comforting. My family scraped the pan clean the first time I made it and immediately asked when I was making it again. It’s become a regular in our weeknight rotation and honestly I don’t see that changing anytime soon.
- 2.5 lbs potatoes, peeled and cut into chunks
- 2 medium onions, diced
- 3 oz bacon or ham, chopped
- 1 cup heavy cream
- 4 oz spreadable cheese or cream cheese (Laughing Cow or Boursin both work great)
- 1 tsp Italian seasoning
- 2 to 3 garlic cloves, minced
- fresh dill for serving
- salt and black pepper to taste
Peel and cut the potatoes into medium chunks, then boil them in well-salted water until just barely tender. You want them cooked through but still holding their shape. Drain and set aside.
In a large skillet, cook the bacon over medium heat until it just starts to get a little color. Add the diced onion and cook together for a few minutes until the onion is soft and translucent. Stir in the minced garlic and Italian seasoning and let it all cook for another minute until your kitchen smells incredible.
Pour in the heavy cream and add the cheese. Keep stirring over medium-low heat until the cheese melts completely into the cream and you have a smooth, velvety sauce. Season with salt and pepper to taste.
Add the drained potatoes to the skillet and gently toss everything together so every piece gets coated in that creamy sauce. If you want to take it one step further, transfer it all to a baking dish and pop it in the oven at 350°F for 10 to 15 minutes. It gets a little golden on top and the sauce thickens up even more. Totally optional but totally worth it.
Finish with a handful of fresh dill right before serving. The sauce is so good you’ll want to wipe the pan with a piece of bread when no one is looking. I definitely do.