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In a 13×9 pan lightly greased with olive oil, slice up your red potatoes (skin-on) and layer them accordion style. Sprinkle the potatoes with ¼ tsp. salt and pepper and bake the potatoes (uncovered) in a preheated 450˚ F oven for 15 minutes.
While the potatoes are baking, combine all remaining ingredients into a blender, including the remaining 1/4 tsp. salt and only 1/3 cup of cheese. (The remaining 2/3 cup cheese will be used for our topping) Blend it all until pureed.
When the timer goes off, pour the cream sauce over the potatoes and bake for an additional 10 minutes.
Top the potatoes with the reserved 2/3 cup cheese and bake for a final 5 minutes. Garnish with fresh cut chives (optional) and allow the potatoes to cool for 10 minutes before serving. The sauce will thicken up.