About
There’s something undeniably comforting about a dish of tender potatoes bathed in a rich, creamy cheese sauce. This recipe for Potatoes in Creamy Cheese Sauce is one of those simple pleasures that brings warmth to the table—whether it’s a cozy family dinner, a holiday spread, or just a side dish to elevate your weeknight meal.
Inspired by classic comfort food but with a touch of elegance thanks to golden shallots and fresh chives, this dish is incredibly easy to make and always a crowd-pleaser. With just a few ingredients and about 30 minutes of your time, you’ll have a side that feels indulgent, hearty, and deeply satisfying.
Serves: 4
Cook time: 30 min
Difficulty: easy
Ingredients
- 2 pounds (900g) small potatoes, peeled
- 1/2 cum (100 ml) whipping cream
- 1/4 cup (40 g) cheddar cheese, grated
- 1 tablespoon salt (for boiling water)
- Pinch of black pepper
- 1 small shallot, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- Fresh chives, chopped (for garnish)
Step-by-step
1
Place the peeled potatoes in a large pot, cover with water, and add 1 tablespoon of salt. Bring to a boil and cook for about 15 minutes, or until just fork-tender. Be careful not to overcook—they should be soft but not falling apart. Drain and set aside.
2
In a large skillet, heat the olive oil and butter over medium heat. Add the chopped shallot and cook for about 4 minutes, until softened and lightly golden.
3
Add the cooked potatoes to the skillet with the shallots. Pour in the whipping cream and sprinkle in the grated cheddar cheese. Stir gently until the cheese has melted and the potatoes are evenly coated in the creamy sauce.
4
Season with a pinch of black pepper (taste before adding more salt—remember the water was salted!). Serve warm, garnished with freshly chopped chives.
Serving Suggestions:
This dish is a delicious side for roasted chicken, grilled sausages, or a hearty vegetable bake. It also stands well on its own with a light salad for a simple, satisfying meal.
Flavorjazz 
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