Kenny Rogers version:
One of the Kenny Rogers side dishes that I absolutely love is their Cheese and Garlic Potato. I love the tangy taste of the garlic and the right amount of creamy cheese to complement it. Ahhh… just writing about it makes my mouth water.
Mai also found it very yummy that she decided to recreate this side dish for us at home. Here’s how she made them.
Cheese and Garlic Potato Side Dish Recipe
INGREDIENTS:
- Baby Potatoes
(For our recipe, Mai used about 20 small baby potatoes) - Butter  – 1/2 stick, 100 grams
- Evaporated Milk (keep cold) – 2 cups
- Flour – about 4 tablespoons
- Cheddar Cheese – 3 cups, grated
We got feedback that parmesan cheese is what Kenny Rogers uses in their side dish, so use about 1 to 2 cups of it. It’s saltier so you need less of it. - Parsley
- Salt & pepper to taste
- Garlic Powder
PREPARATION:
- Boil potatoes for five (5) minutes or ’til they’re half-cooked.
- Melt butter on a separate pan.
- Add flour to the butter and stir for one (1) minute.
- Add cold milk to the mixture. Add one (1) cup at a time.
Make sure the milk is cold to avoid lumps. - Stir in low heat until completely mixed, then, add parsley.
- Add garlic powder. Stir for two (2) minutes.
The amount will depend on how much garlic flavor you can take.
Add about 1 teaspoon first and from there, you can add more if you prefer it to be more garlicky.
Make sure you don’t put too much garlic powder. Otherwise, you’ll end up with a very bitter sauce. - Remove sauce from heat, then, add 1 cup of cheese. Mix until the cheese melts.
Add cheese and wait for it to melt again before adding the last cup. - Cut boiled potatoes in half. Then, add to garlic cheese sauce.
- Add salt and pepper to taste.
The amount will depend on how salty you want the sauce to be. - You can serve Cheese and Garlic Potato as a warm or cold side dish.|
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