Name: Cheese Crusted Yukon Gold Potatoes Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Spanish
Ingredients: 6 small Yukon Gold potatoes; 8 oz aged Manchego cheese, grated; 1/4 cup extra virgin olive oil; 1/2 tbsp smoked paprika; Seasoned salt, to taste; 3/4 cup extra virgin olive oil; 1 egg; 1 head garlic; 1 tsp chipotle powder; 1/4 tsp seasoned salt; Tiny squeeze of lemon juice; 1 tbsp extra virgin olive oil for drizzling on garlic head

Jump to Recipe·5 from 8 reviews

If you’re looking for a show-stopping side dish that’s bursting with flavor and texture, you’re in the right place. This Cheese Crusted Yukon Gold Potatoes Recipe has been a game changer in my kitchen—it’s crispy, cheesy, and downright addicting. Trust me, once you try it, you’ll want to make it for every family dinner or gathering. So grab your apron, and let’s dive in together!

🤎

Why This Recipe Works

Creamy & Crispy Contrast: The Yukon Gold potatoes stay tender inside while the manchego cheese crust crisps up perfectly on the outside.
Smoky Depth: Smoked paprika and seasoned salt add warmth and a touch of complexity without overpowering the dish.
Roasted Garlic Ajonesa: The garlicky aioli cuts through the richness, adding a luscious, tangy finish.
Simple Yet Elegant: With just a handful of ingredients, this recipe feels fancy but is easy enough for weeknight dinners.

Cheese Crusted Yukon Gold Potatoes, crispy cheesy potato side dish, baked Yukon Gold potatoes with cheese crust, flavorful potato recipes, cheesy roasted potatoes - This image shows half round golden-brown potatoes, nine of them, arranged in three rows on a metal baking tray. Each potato half sits on a crispy, slightly browned orange cheese layer that spreads thinly around the base, creating a textured ring on the tray. The potatoes have a smooth and slightly shiny skin with some herbs and black pepper sprinkled on them. The tray rests on a white marbled surface. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cheese Crusted Yukon Gold Potatoes Recipe plays its part to create a balanced dish that’s rich, flavorful, and texturally exciting. Plus, I’ve learned a few tricks shopping for these staples that help you get the best flavor out of them.

Yukon Gold Potatoes: Their creamy texture when cooked makes them perfect for absorbing flavors while holding their shape.
Manchego Cheese: I’ve found aged manchego melts beautifully and forms that irresistible crispy crust you want.
Extra Virgin Olive Oil: Using a good quality olive oil enhances the flavor and helps the cheese crisp up evenly.
Smoked Paprika: Adds a subtle smoky flavor that pairs amazingly with the creaminess of potatoes and cheese.
Seasoned Salt: For an easy flavor boost with herbs and a hint of heat, balancing all the ingredients nicely.
Garlic Head: Roasting the whole garlic softens and sweetens it, perfect for making the ajonesa that elevates the dish.
Egg: Acts as the emulsifier in the ajonesa, helping to create that creamy, luscious aioli texture.
Chipotle Powder: A little kick in the aioli adds a smoky, spicy edge that complements the paprika seasoning.
Lemon Juice: Just a squeeze keeps the aioli fresh and bright, balancing the richness beautifully.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own depending on the season or mood. Don’t be afraid to tweak it—after all, cooking is your playground! You can easily swap ingredients or add a personal touch to turn this dish into your signature side.

Variation: Sometimes I sprinkle fresh thyme or rosemary over the potatoes before baking—it adds a gorgeous fragrance and even more depth.
Dairy-Free Option: Substitute the manchego for a plant-based cheese that melts well, and consider making a garlic-infused olive oil aioli instead of the egg-based ajonesa.
Spice Level: Feel free to adjust the amount of chipotle powder or smoked paprika depending on how smoky or spicy you like it.
Make It a Meal: Add cooked bacon bits or caramelized onions mixed into the potatoes before crusting for a heartier dish.

Step-by-Step: How I Make Cheese Crusted Yukon Gold Potatoes Recipe

Step 1: Roast the Garlic to Perfection

First things first, slice the top off your garlic head so the cloves are exposed. Drizzle about a tablespoon of olive oil over it and sprinkle with a little salt. Pop it in the oven at 400°F for about 45 minutes until it’s golden and caramelized. This roasted garlic is the magic behind the ajonesa—sweet, mellow, and perfect for mixing in later.

Step 2: Whip Up the Roasted Garlic Ajonesa

Once your garlic cools slightly, add the whole head (just squeeze out the softened cloves), egg, chipotle powder, lemon juice, and seasoned salt into a flat-bottomed container. Pour in half of the olive oil on top—don’t mix or whisk yet! Use an immersion blender, turn it on, and keep it steady until it emulsifies at the bottom. Then slowly tilt the blender up to incorporate the rest of the oil, whisking gently by hand if needed to get that thick, creamy texture.

Step 3: Prepare and Season Your Yukon Gold Potatoes

Slice your potatoes in half, then score the cut side with shallow cross-hatches—this lets them hold more cheese and get crispier. Toss them in a mixture of olive oil, smoked paprika, and seasoned salt until each piece is well coated for maximum flavor.

Step 4: Create That Irresistible Cheese Crust

Here’s the fun part! Press the scored side of each potato half into a generous bed of grated aged manchego, coating it completely. Then, place the potatoes cheese-side down on a parchment-lined baking sheet—you want that cheesy side to become golden and crispy in the oven.

Step 5: Bake Until Golden and Crispy

Bake your potatoes at 400°F for about 22–25 minutes. Keep an eye on them during the last few minutes to make sure the cheese forms a beautiful crust without burning. They should come out crispy on the outside and perfectly tender inside.

Step 6: Finish with Flaky Salt, Parsley & Ajonesa

Once they’re out of the oven, sprinkle flaky salt and chopped parsley over the top for freshness and a touch of brightness. Serve immediately with that silky roasted garlic ajonesa—you’ll end up dipping every bite, I promise!

💡

Pro Tips for Making Cheese Crusted Yukon Gold Potatoes Recipe

Don’t Skip Scoring: Those shallow scores let heat and cheese penetrate the potatoes for maximum flavor and crispiness.
Patience with Ajonesa: When emulsifying, keep the immersion blender steady and don’t rush; it’ll thicken beautifully if you let it do its thing.
Cheese Choice Matters: Aged manchego gives you that perfect blend of melt and crunch—try not to substitute with younger cheese that won’t crust as well.
Watch the Bake Time: Keep an eye on the cheese during the last minutes to avoid burning but still get that gorgeous golden crust.

How to Serve Cheese Crusted Yukon Gold Potatoes Recipe

Garnishes

I usually finish with a sprinkle of flaky sea salt and freshly chopped parsley—it adds a fresh, herbaceous note that balances the richness perfectly. Sometimes a tiny drizzle of extra olive oil on top right off the oven helps the crust shine beautifully too!

Side Dishes

These potatoes pair amazingly with grilled meats like steak or chicken, but I’ve also served them alongside a simple green salad for a lighter meal. They make a fantastic companion to roasted veggies or even a tangy coleslaw to contrast the cheesy richness.

Creative Ways to Present

For special occasions, I like to plate these potatoes on a rustic wooden board, add little ramekins of the ajonesa for dipping, and scatter some fresh herbs and lemon wedges around. It doubles as décor and a conversation starter!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though rare!), store them in an airtight container in the fridge for up to 3 days. I recommend placing parchment paper between layers to prevent sticking and keeping the cheese crust intact.

Freezing

I haven’t personally frozen these potatoes because fresh is best for that crispy crust, but if you want to, freeze them after baking on a tray, then transfer to a freezer-safe bag. Reheat straight from frozen for best texture.

Reheating

Reheat leftovers in a hot oven or air fryer at 375°F for 8–10 minutes to bring back the crisp crust and warm the potatoes through. Avoid microwaving if you want to keep that crunch!

FAQs

Can I use other types of potatoes for this recipe?

Yukon Golds are ideal here because their creamy, buttery texture holds up well under baking and pairs beautifully with cheese. Russets or red potatoes can work but may result in a slightly different texture—either softer or firmer—so keep an eye on the bake time.
What if I don’t have manchego cheese?

Aged manchego offers a tangy, nutty flavor and crusty texture. If unavailable, try a hard cheese like aged Parmesan or Pecorino Romano, but be mindful they have a stronger saltiness. Avoid very soft cheeses as they won’t crisp up as nicely.
Is the roasted garlic ajonesa safe to eat with raw egg?

Good question! This recipe uses fresh eggs, so to minimize risk, use the freshest eggs you can find and consume the ajonesa soon after making it. If you’re concerned, you can use pasteurized eggs or substitute with a store-bought vegan mayo.
Can I make the ajonesa ahead of time?

Absolutely! Store it in an airtight container in the fridge for up to 2 days. Give it a quick stir before serving if it separates slightly.

Final Thoughts

This Cheese Crusted Yukon Gold Potatoes Recipe holds a special place in my heart—it’s one of those dishes that feels both comforting and fancy, effortless yet impressive. Every time I make it, I get compliments from family and friends, and it never lasts long on the table. If you give it a try, I’m sure it’ll become a favorite in your home too. Happy cooking, and enjoy every cheesy, crispy bite!