Name: Cheese Crusted Yukon Gold Potatoes Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: Spanish
Ingredients: 6 small yukon gold potatoes; 8 oz aged manchego, 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; 1 tbsp extra virgin olive oil (for roasting garlic)

Jump to Recipe·5 from 38 reviews

If you’re as much a fan of potatoes as I am, wait until you try this **Cheese Crusted Yukon Gold Potatoes Recipe**—it’s seriously next level. Imagine crispy, golden-brown potatoes with a beautiful crust of melted Manchego cheese, paired with a smoky, creamy roasted garlic ajonesa that’s just irresistible. I promise, this dish will quickly become a favorite in your rotation, whether you’re serving it at a family dinner or a casual get-together.

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Why This Recipe Works

Perfect Potato Base: Yukon Golds give a creamy texture with just enough waxiness to hold their shape when baked.
Cheese Crust Magic: Aged Manchego melts beautifully, creating a crisp yet tender crust you can’t resist.
Smoky Roasted Garlic Aioli: The chipotle and roasted garlic add depth and a smoky kick that complements the potatoes perfectly.
Simple Yet Impressive: Minimal ingredients but big flavors, making it a crowd-pleasing side or appetizer.

Cheese Crusted Yukon Gold Potatoes, baked cheese potatoes, crispy cheese potato crust, roasted garlic aioli with cheese crust, Yukon Gold potato side dish - 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

The beauty of this Cheese Crusted Yukon Gold Potatoes Recipe lies in using quality ingredients that blend simple flavors into something unexpectedly fantastic. Each element brings something unique, and choosing the right components means your dish will shine.

Yukon Gold Potatoes: I love these for their creamy inside and how well they crisp up without falling apart.
Manchego Cheese: Its nutty, slightly tangy flavor makes this cheese crust stand out; aged varieties melt best.
Olive Oil: Extra virgin is key here for that rich fruitiness, plus it helps with crisping.
Smoked Paprika: Adds warmth and subtle smokiness to the potatoes.
Seasoned Salt: Enhances overall flavor without overpowering, giving balance to the dish.
Garlic Head: Roasting it turns sharp raw garlic into mellow, sweet, and spreadable magic for the aioli.
Egg: This is the base for emulsifying the ajonesa into a creamy dip.
Chipotle Powder: Gives a smoky, slightly spicy touch that’ll keep your taste buds happy.
Lemon: Just a tiny squeeze brightens the aioli so it doesn’t feel too heavy.

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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.

Make It Your Way

I always encourage you to play around with this Cheese Crusted Yukon Gold Potatoes Recipe to suit your cravings. Maybe you want it extra spicy or love a different cheese—go for it! This recipe is like a blank canvas for your taste buds.

Variation: I’ve swapped Manchego for aged Parmesan or Gruyère when I didn’t have Manchego on hand, and it still works beautifully.
Dietary Modification: For a lighter version, try using less cheese and adding herbs like rosemary or thyme to keep flavors robust.
Seasonal Twist: Toss in some finely chopped roasted peppers or caramelized onions on top before baking for a little extra flair.

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

Step 1: Roast the Garlic for the Ajonesa

Start by slicing the top off your garlic head—don’t skip this, it helps the cloves roast evenly. Drizzle with a tablespoon of olive oil and sprinkle some salt on top. Roast it at 400°F for about 45 minutes until it’s soft and golden. I always keep an eye so it doesn’t burn, because perfectly roasted garlic is the soul of this dip.

Step 2: Make the Roasted Garlic Ajonesa

Into a flat-bottom container, add the egg, chipotle powder, tiny squeeze of lemon, seasoned salt, and the roasted garlic head (squeeze out the softened cloves). Pour half the olive oil on top but don’t mix it yet. Use an immersion blender and start blending without moving it around, so it emulsifies properly. Once it thickens at the bottom, gently tilt the blender to incorporate more. Transfer to a bowl and whisk in the remaining olive oil slowly, watching it turn beautifully creamy and fluffy—this is pure magic!

Step 3: Prep and Season Potatoes

Slice each Yukon Gold potato in half, then give each cut side a few shallow score marks—this allows the cheese to cling better later. Toss the potatoes in a mixture of extra virgin olive oil, smoked paprika, and seasoned salt until every piece is well coated. This seasoning step is what pumps up the flavor, so don’t rush it.

Step 4: Coat Potatoes with Manchego

Press the scored side of each potato firmly into the grated Manchego cheese until you get a nice thick layer stuck to the potato. Then, place the potatoes cheese side DOWN onto a parchment-lined baking sheet. This way, the cheese crisps up against the pan and creates that unforgettable crust.

Step 5: Bake to Crispy Perfection

Bake at 400°F for 22–25 minutes until the cheese is golden and crispy and the potatoes are tender inside. I like to check at 20 minutes just to make sure the cheese isn’t browning too fast—every oven’s a bit different.

Step 6: Finish and Serve

Once out of the oven, sprinkle flaky sea salt and fresh parsley on top, then serve these cheesy delights alongside your smoky roasted garlic ajonesa. Trust me, each bite is pure happiness and the aioli really ties it all together.

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Tips from My Kitchen

Choosing the Right Potatoes: Yukon Golds are great for their creamy texture, but make sure you pick small to medium-sized ones for even cooking.
Immersion Blender Emulsion: Hold the blender steady; patience here means luscious ajonesa without separation.
Cheese Crust Placement: Press the cheese side firmly on the pan to create an extra-crispy “frico” crust—I waited to get this right, and it’s worth it.
Don’t Skip Scoring Potatoes: This quick step helps cheese stick and ensures the potato cooks evenly beneath the crust.

How to Serve Cheese Crusted Yukon Gold Potatoes Recipe

Garnishes

I always top these potatoes with a little flaky sea salt and freshly chopped parsley to add freshness and a kiss of texture. Sometimes, I add a sprinkle of finely grated lemon zest for a surprising pop of brightness—try it, you’ll love how it cuts through the richness.

Side Dishes

I like serving this recipe alongside grilled meats or roasted vegetables—think seared steak or lemony asparagus. The smoky ajonesa also pairs beautifully with roasted chicken or as a dip for a rustic charcuterie board.

Creative Ways to Present

For special occasions, I sometimes place these potatoes in individual ramekins or in a decorative serving dish lined with fresh herbs. Drizzling a bit of aioli over each potato and topping with microgreens gives a restaurant-style touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (not likely but possible!), store them in an airtight container in the fridge for up to 3 days. I recommend placing a paper towel between layers to keep them from getting soggy.

Freezing

I haven’t had great luck freezing these cheese crusted potatoes due to the texture changes in the potatoes and cheese. If you must, wrap tightly and freeze for up to a month, then re-crisp in a hot oven rather than the microwave.

Reheating

Reheat leftover potatoes in a preheated oven at 375°F for 10-15 minutes on a baking sheet to revive the crisp cheese crust. Skip the microwave if you want to keep that irresistible crunch intact.

FAQs

Can I use other types of potatoes in the Cheese Crusted Yukon Gold Potatoes Recipe?

While Yukon Golds are ideal for their creamy texture and ability to hold together, you can substitute with red potatoes or fingerlings. Avoid starchy potatoes like Russets because they tend to fall apart when baked in this style.
What can I substitute for Manchego cheese if I can’t find it?

Pecorino Romano, aged Parmesan, or Gruyère are excellent alternatives. The key is to use aged cheeses that melt well and create a flavorful crust without becoming too oily or rubbery.
Is it safe to use raw egg in the ajonesa?

Using raw egg does carry some risk, but using very fresh, high-quality eggs from a trusted source reduces that concern. If you’re worried, you can use pasteurized eggs, or substitute with store-bought mayonnaise flavored with roasted garlic and chipotle powder.
How can I make the cheese crust extra crispy?

Press the cheese side firmly against the baking sheet before baking and avoid flipping the potatoes while cooking. Baking on parchment paper also prevents sticking but allows crisping, especially with a hot oven at 400°F.

Final Thoughts

This Cheese Crusted Yukon Gold Potatoes Recipe is one of those dishes that feels fancy but is incredibly easy and rewarding to make. I’ve served it to friends who thought it was a restaurant special to their surprise. The combination of creamy potatoes, crunchy cheesy crust, and that smoky roasted garlic ajonesa just can’t be beaten. Next time you want to treat yourself or impress guests without fuss, give this a shot—you’ll be so glad you did.