Ingredients
Scale
- 2 pounds Yukon Gold potatoes, diced
- 1/2 cup honey
- 1/3 cup Dijon mustard
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
If you’re out of Dijon mustard, feel free to substitute with yellow mustard for a slightly milder flavor. And if you prefer a bit of a kick, add some red pepper flakes to the mix.
Instructions
- Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and pepper until well combined.
- Add the diced potatoes to the bowl and toss until they’re evenly coated with the honey mustard mixture.
- Transfer the potatoes to the prepared baking dish, spreading them out in an even layer.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil, stir the potatoes, and sprinkle the crumbled bacon over the top. Return to the oven and bake uncovered for another 15 minutes.
- Sprinkle the shredded cheddar cheese over the potatoes and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and dollop with sour cream. Garnish with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
