Cheese and potatoes are hands down my favorite foods of all time! There isn’t a day where I don’t eat at least one of them haha. Take today, I ate leftover mashed potatoes with my lunch and I will have some cheddar cheese with dinner tonight! So it only makes sense that I make Crispy Smashed Potatoes with Grand Cru Cheese Sauce!
This side dish perfectly combines both of my favorite foods into one amazing dish! In this recipe the potatoes go through a two step cooking process to come out super crispy in the end! Then they are drizzled or drowned depending how you roll with a creamy cheese sauce. The nuttiness of the Roth grand cru really takes this cheese sauce over the edge.
Ingredients Needed
Potatoes
1 pound small potatoes
2 Tablespoons olive oil
Cheese Sauce
1 Tablespoon butter
1 Tablespoon flour
3/4 cup milk
1/2 cup shredded Roth grand cru cheese
1/4 teaspoon cayenne pepper
How to Make Crispy Smashed Potatoes with Grand Cru Cheese Sauce
In a large stock pot, plop in the potatoes and fill with water 1 inch above the potatoes. Sprinkle in some salt and boil over high heat. Boil the potatoes until they are fork tender. You should be able to stick your fork in with little resistence. You want them to be slightly harder than when you make mashed potatoes. This should take about 20-30 minutes depending on the size of the potatoes.
While the potatoes are boiling preheat the oven to 425 degrees.
When you can pierce the potatoes with a fork pull them from the water. Then place the potatoes on a towel to dry. While the potatoes are still hot place them on a baking sheet and use the bottom of a cup to smash the potato to 1/2 inch thickness. To prevent the potato from sticking to the cup spray the bottom with cooking spray. Don’t worry if the potato falls to pieces when you are smashing them. Try to squish them back together as best as possible before baking them. They should form back together while cooking.
After all of the potatoes have been smashed brush the top of the potatoes with olive oil and lightly sprinkle with salt and pepper. Pop the tray into the oven for 20 minutes. After 20 minutes flip the potatoes and cook for an additional 10 minutes. Keep an eye on the potatoes during the last 5 minutes because they can burn easily at this high heat.
While the potatoes are cooking make the cheese sauce. Start by melting the butter in a sauce pan. Once the butter is melted, whisk in the flour. Cook the roux for about one minute and then whisk in the milk. Once the roux has been fully mixed into the milk slowly mix in the cheese until fully melted. You will want to do this in small batches so that the sauce will not seperate. Lastly add the cayenne pepper and salt and pepper to taste.
Once the potatoes are nice and crispy transfer them to a plate and pour the cheese sauce over the potatoes. Optionally sprinkle chopped chives on top if you have them on hand and enjoy immediately! This is a great side dish to go with baked chicken or with burgers.
Crispy Smashed Potatoes with Grand Cru Cheese Sauce
Ingredients
Potatoes
- 1 pound small potatoes
- 2 Tablespoons olive oil
Cheese sauce
- 1 Tablespoon butter
- 1 Tablespoon flour
- 3/4 cup milk
- 1/2 cup shredded Roth grand cru cheese
- 1/4 teaspoon cayenne pepper
Instructions
- Add the potatoes to a large stock pot and cover with water 1 inch above the potatoes. Sprinkle in some salt and boil. Boil the potatoes until they are fork tender. About 20-30 minutes depending on the size of the potatoes.
- While the potatoes are boiling preheat the oven to 425 degrees.
- When you can pierce the potatoes with a fork pull them from the water onto a towel to dry. Once the potatoes are dry squish them one by one. Place the potato on a baking sheet and using the bottom of a cup smash the potato to a 1/2 inch thick. Brush the top of the potatoes with olive oil and lightly sprinkle with salt and pepper. Pop the tray into the oven for 20 minutes. After 20 minutes flip the potatoes and cook for an additional 10 minutes.
- While the potatoes are cooking make the cheese sauce. Melt butter in a sauce pan and whisk in flour. Cook the roux for about a minute and then whisk in the milk. Slowly mix in the cheese until fully melted, add the cayenne pepper and salt and pepper to taste.
- Once the potatoes are nice and crispy add them to a plate and pour over the cheese sauce. Sprinkle on top chopped chives if you have them on hand and enjoy immediately!
