Bacon • Caramelized • Cheddar Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Wash potatoes and halve (quarter if larger than 1.5 inches). Pat dry to promote browning.

Toss potatoes in a large bowl with 2 tbs olive oil, 1 tbs melted butter, minced garlic, chopped rosemary, 1 tsp kosher salt, and 1 tsp freshly ground black pepper until evenly coated.

Spread potatoes in a single layer on a rimmed baking sheet lined with parchment or foil. Roast 22–28 minutes, turning once halfway through, until golden brown and fork-tender. If potatoes finish early, remove and keep warm; if slightly underdone, return to oven 3–5 minutes.

While potatoes roast, heat a large skillet over medium-low heat. Add 1 tbs butter and 1 tsp olive oil until butter is melted.

Add the thinly sliced onion, 1/4 tsp kosher salt and stir to coat. Cook onions slowly, stirring every 2–3 minutes, adjusting heat so they gently brown but do not burn. After about 15 minutes the onions will be soft and starting to caramelize.

Sprinkle 1/2 tsp granulated sugar over the onions to encourage browning, continue cooking 5–8 more minutes until deep golden. Stir in 1 tsp balsamic vinegar and 1/4 tsp black pepper, cook 1 more minute. Remove from heat and set aside.

Cook bacon: Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp (about 8–12 minutes) depending on thickness. Alternatively, bake bacon on a sheet pan at 400°F (200°C) for 12–18 minutes.

Transfer cooked bacon to a paper towel–lined plate to drain, then chop or crumble into bite-sized pieces.

When potatoes are finished roasting, place them in a mixing bowl or on the baking sheet, scatter the caramelized onions and chopped bacon over the potatoes, then evenly sprinkle 1.5 cups shredded sharp cheddar on top. Return to the oven for 3–5 minutes, or broil 1–2 minutes until cheese is melted and bubbly. Watch closely under broiler to avoid burning.

While cheese melts, toast 4 slices of chosen bread until golden. Butter toast lightly with softened butter.

Plate: Divide the cheesy bacon caramelized potatoes among 2–4 plates (see servings). Serve with the choice of toast alongside. Garnish potatoes with chopped chives and adjust salt and pepper to taste.

Serve immediately while hot so cheese is melty and potatoes are crisp-edged.