These creamy potatoes with cheese and bacon are made with tender potatoes, smoky bacon, garlic, cream, and plenty of melted cheese, all finished together in one skillet. The sauce becomes thick and creamy without baking, making this an easy stovetop potato dish for a filling side or simple main meal.
Creamy Potatoes with Cheese and Bacon – Easy One-Pan Recipe
6
servings15
minutes30
minutes570
kcal45
minutesTender potatoes tossed in a rich, creamy sauce with crispy bacon, garlic, onions, and melted cheese.
Ingredients
- For the Potatoes
1 kg 1 Potatoes, peeled
1.5 liters 1.5 Water
1 tbsp 1 Salt
- For the Creamy Cheese Sauce
30 g 30 Olive Oil
1 1 Onion, finely chopped
3-4 3-4 Garlic Cloves, finely chopped
150 g 150 Bacon, chopped
1/2 bunch 1/2 Fresh Parsley
200-400 g 200-400 Heavy Cream (depending on how rich and saucy you want the potatoes)
200 g 200 Shredded Melting Cheese
Salt and Black Pepper, to taste
1/2 tsp 1/2 Smoked Paprika (optional)
Recipe directions
- Boil the Potatoes
- Add the water and salt to a large pot and bring to a boil.
- Peel the potatoes and cut them into large, thick pieces.
- Add them to the boiling water and cook for approximately 20 minutes, or until tender but still firm enough to hold their shape.
- Drain well.
- Sauté the Bacon, Onion and Garlic
- While the potatoes are cooking, heat the olive oil in a large skillet over medium heat.
- Add the finely chopped onion, garlic, and bacon.
- Sauté for 4–5 minutes, until the onion has softened and the bacon has begun to brown.
- Add the Potatoes
- Transfer the drained potatoes to the skillet.
- Sauté them briefly with the bacon mixture, turning them carefully so they develop a little color without breaking apart.
- Make the Cream Sauce
- Season with salt and black pepper.
- Pour in the cream.
- Add most of the chopped parsley, reserving a little for serving.
- Reduce the heat and cook for 4–5 minutes, allowing some of the excess moisture to evaporate and the sauce to begin thickening.
- Add the Cheese
- Add the shredded cheese and, if desired, the smoked paprika.
- Stir gently until the cheese begins to melt into the cream sauce. Be careful not to break up the potatoes.
- Turn off the heat.
- Allow the potatoes to rest in the skillet for 5 minutes. The sauce will continue to thicken as it stands.
- Serve with the reserved parsley and a little smoked paprika on top.
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Don’t Add Too Much Salt at the Beginning
This recipe contains several naturally salty ingredients.
The potatoes are boiled in salted water, while bacon and cheese can both contribute significant sodium.
For that reason, wait until the sauce is nearly finished before deciding whether additional salt is necessary.
Black pepper can be added more generously, while smoked paprika reinforces the smoky character of the bacon.
Why Let the Potatoes Rest for 5 Minutes?
The sauce may appear slightly thinner immediately after the cheese is added.
Turn off the heat and give the skillet 5 minutes to rest.
As the temperature drops slightly, the melted cheese and cream sauce thicken and cling more effectively to the potatoes.
This short resting period is particularly useful if you’re using the larger quantity of cream.
What to Serve with Creamy Potatoes
These potatoes are substantial enough to be served as a simple main dish, particularly when made with bacon.
As a side dish, they work well with roasted or grilled meats, chicken, pork, or sausages.
For a more balanced meal, pair them with a fresh green salad or steamed vegetables, which provide contrast to the richness of the cheese and cream sauce.