Please enter the email you’re using for this account.
Inspired by my sister, who is the queen of quick and easy cooking. Cheesy, creamy, potatoes with just the right amount of heat. This is my latest additions to any dairy party buffet. There is never any left.
8–10 potatoes (such as Yukon gold)
3-4 tablespoons Gefen Canola Oil to coat
2/3 cup sweet chilli sauce
1 and 1/2 cups heavy cream (or half and half)
sprinkle of Haddar Kosher Salt
8 ounces shredded mozzarella and cheddar blend
freshly shredded Parmesan cheese (optional)
Carmel Selected Emerald Riesling-Chenin Blanc
Preheat oven to 350 degrees Fahrenheit.
Peel and cut the potatoes into wedges. Place into a bowl. Add oil and toss to coat. Spread onto a lined baking sheet and sprinkle with a bit of kosher salt. Bake, covered for one and a half hours, then uncover for approximately 15–20 minutes.
Cool and place into a mixing bowl. Add sweet chilli sauce and heavy cream. Mix well and lay into an oven safe serving dish. Cover with foil and bake for 30 minutes.
Raise oven temp to 400 degrees Fahrenheit.
Sprinkle the cheddar/mozzarella blend all over the top and bake again uncovered for 10 minutes, or until cheese is just beginning to brown. (Optional: Sprinkle some shredded Parmesan cheese when it comes out, and serve.)
How Would You
Rate this recipe?
Please log in to rate
What can i use instead of sweet chilli sauce?
yummy!!!
did it with sweet potato instead!