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Cheesy Potatoes with Bacon and Chives

Delicious and rich these cheesy potatoes are a great side dish to any dinner.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 848kcal
Author foodnessgracious


  • 1 pound baby red potatoes, diced into quarters
  • 12 ounce pack of thick bacon, cooked and chopped, about 1½ cups.
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • cups whole milk
  • cups extra sharp cheddar, orange
  • 1 cup extra sharp white cheddar
  • 1 tsp salt
  • ½ tsp black pepper
  • tbsp chopped chives, plus extra for garnish


  • Bring a pot of water to a boil and add the potatoes. Bring back to a boil and then cook for about 15 minutes or until soft enough to pierce with a sharp knife.
  • Drain the potatoes and set aside.
  • Preheat the oven to 425°F
  • In a large pan, melt the butter and then add the flour.
  • Whisk until the mixture becomes frothy and slightly golden.
  • Begin to add the milk gradually whisking after each time until the mixture is smooth.
  • Once almost all of the milk has been added, bring the mixture to a simmer and then add the cheese.
  • Whisk in the cheese until melted.
  • Add the remaining milk and season with salt, pepper and chives.
  • Place the potatoes into an 8 inch oven safe pan or dish.
  • Add 1 cup of the chopped bacon over the potatoes.
  • Pour the cheese sauce over the potatoes and bacon covering them completely.
  • Sprinkle the remaining ½ cup of chopped bacon on top of the cheese.
  • Bake in the oven for 25-30 minutes or until the cheese is bubbling and golden.
  • Garnish with extra chives and serve at once.


Serving: 8oz | Calories: 848kcal | Carbohydrates: 28g | Protein: 34g | Fat: 67g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 1699mg | Potassium: 904mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1096IU | Vitamin C: 10mg | Calcium: 649mg | Iron: 2mg