If you’re anything like me and have a soft spot for potatoes that deliver serious flavor and a crispy edge, you’re in for a treat. This Cheese-Crusted Yukon Gold Potatoes with Garlic Aioli Recipe combines creamy Yukon Golds with an addictively crispy manchego cheese crust, paired alongside the most luscious roasted garlic aioli you can imagine. Stick with me, and I promise you’ll have a side dish (or frankly, a snack) that everyone will be raving about.

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Why This Recipe Works

Perfect Cheese Crisp: Using aged manchego creates a golden, crunchy crust that’s packed with flavor and holds its shape beautifully throughout baking.
Rich Garlic Aioli: Roasting the garlic transforms its sharpness into mellow sweetness that perfectly complements the potatoes.
Yukon Gold Potatoes: Their creamy texture and thin skin stand up well to baking while soaking up all the smoky paprika and seasoned salt.
Simple Yet Impressive: With just a handful of ingredients, this dish feels gourmet but is straightforward enough to make any weeknight special.

Cheese-Crusted Yukon Gold Potatoes with Garlic Aioli, crispy cheese potato side dish, baked Yukon Gold potatoes with cheese crust, garlic aioli for potatoes, cheesy potato appetizer - 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

Each ingredient plays a key role in balancing texture and flavor here. The sharpness of the manchego cheese crisps up in the oven, while the paprika adds a warm, smoky note. Yukon Gold potatoes have that perfect buttery texture I love, and the roasted garlic aioli ties everything together with its creamy kick. When shopping, pick the freshest garlic and an aged manchego for the best results!

Yukon Gold potatoes: These have just the right creaminess and hold up well after slicing and scoring.
Manchego cheese: An aged manchego gives that nutty, tangy flavor and crisps nicely in the oven.
Extra virgin olive oil: Both in the potatoes and the roasted garlic aioli, it adds richness and depth.
Smoked paprika: Adds gentle smokiness without overpowering the potatoes.
Seasoned salt: Balances all the flavors and seasons the potatoes perfectly.
Garlic head: Roasted slowly for mellow garlic sweetness essential to the aioli.
Egg: Helps emulsify the aioli for that smooth, creamy texture.
Chipotle powder: Adds a subtle heat and smoky depth to the garlic aioli.
Lemon juice: A tiny squeeze brightens the aioli and balances its richness.

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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 love making this Cheese-Crusted Yukon Gold Potatoes with Garlic Aioli Recipe my own by playing around with spice levels in the aioli or swapping manchego for other flavorful cheeses. Don’t hesitate to tailor it to what you love — cooking is all about joyful experimentation!

Variation: Sometimes I swap smoked paprika for a sprinkle of cayenne when I want a bit more kick. The chipotle powder in the aioli already adds a gentle smoky heat, but doubling that paprika or adding cayenne takes it up a notch.
Dairy-free: I’ve tried a dairy-free cheese like a sharp vegan cheddar style for a friend who’s lactose intolerant — the crisp still works if you use a fine-grated option.
Seasonal: Adding fresh herbs like rosemary or thyme on top right before baking adds an herby aroma and fresh note that pairs beautifully in fall and winter.

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

Step 1: Roast the Garlic Head

Start by slicing off the top of your garlic head just enough to expose the cloves. Drizzle about a tablespoon of extra virgin olive oil directly over it and sprinkle on a little salt to taste. Then roast at 400°F for about 45 minutes—this slow roasting is what transforms sharp raw garlic into sweet, spreadable flavor magic that forms the base of our aioli.

Step 2: Whip Up the Roasted Garlic Aioli

Once your garlic is perfectly roasted, grab a flat-bottomed container. Add the whole garlic head, one egg, chipotle powder, a squeeze of lemon, and seasoned salt. Pour half of your olive oil on top but don’t mix yet. Submerge your immersion blender, turn it on, and hold steady – don’t move it until the mixture emulsifies. Then tilt the blender gently up and down to fully incorporate everything from bottom to top. Transfer the aioli to a bowl and slowly whisk in the rest of the oil; you’ll see it thicken beautifully.

Step 3: Prepare the Potatoes

Slice your Yukon Gold potatoes in half lengthwise. Then take a sharp knife and score each potato half by making shallow cuts across the cut side — this helps them soak in flavors and crisps better! Mix the olive oil, smoked paprika, and seasoned salt together in a bowl and toss the potatoes in this mixture until fully coated.

Step 4: Coat with Cheese & Bake

Press the scored side of each potato half firmly into the grated manchego cheese until fully coated. Arrange the potatoes cheese-side down on a parchment-lined baking sheet. Bake in your preheated 400°F oven for 22-25 minutes, until the cheese crust is golden and crisp and the potatoes are tender inside.

Step 5: Serve with Finishing Touches

Right after baking, sprinkle flaky sea salt and some fresh chopped parsley over the potatoes for a pop of color and fresh flavor. Serve warm alongside your roasted garlic aioli—you’ll want to dip every cheesy bite!

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Tips from My Kitchen

Use a sharp knife: Scoring the potatoes properly requires a sharp blade to avoid slipping and to get even cuts that help the cheese crisp.
Emulsify slowly: When making the aioli, patience is key—don’t rush adding oil or moving your immersion blender to avoid breaking the sauce.
Even cheese layer: Press the potatoes firmly into the cheese to form a consistent crust that won’t fall off during baking.
Parchment paper helps: Baking on parchment makes cleaning easier and prevents cheese from sticking to the pan and burning.

How to Serve Cheese-Crusted Yukon Gold Potatoes with Garlic Aioli Recipe

Garnishes

I usually finish these potatoes off with flaky sea salt for that satisfying crunch and a sprinkle of freshly chopped parsley—not just for color but because it adds a subtle freshness that balances the richness of the dish perfectly. Sometimes, I sneak in a little smoked paprika on top for an added smoky finish.

Side Dishes

This cheese-crusted wonder pairs amazingly with grilled meats or roasted vegetables. I often serve it alongside a fresh green salad for contrast. For a full dinner, some lemon herb chicken or pan-seared salmon make a stellar match.

Creative Ways to Present

For special occasions, I arrange these potatoes on a large wooden platter with sprigs of rosemary and small bowls of the garlic aioli for dipping. It’s a stunning centerpiece that invites everyone to dig in family-style. Sometimes, I make mini versions using baby Yukon Golds for appetizers at parties, which are always a hit.

Make Ahead and Storage

Storing Leftovers

Leftover cheese-crusted potatoes reheat well in the oven. I store them in an airtight container in the fridge for up to 3 days. To bring back the crispness, I pop them into a 375°F oven for 10-15 minutes rather than microwaving, which can make them soggy.

Freezing

I’ve frozen these potatoes once or twice with decent results. To freeze, I flash-freeze the cheese-crusted potatoes on a tray, then transfer to a freezer bag. When ready to eat, thaw overnight in the fridge and reheat in the oven until crispy again.

Reheating

To reheat leftovers, stick them on a baking sheet in a preheated oven at 375°F for about 10-15 minutes (depending on quantity). This keeps the cheese crust nice and crispy while warming the inside perfectly. I usually serve fresh aioli on the side again for that fresh burst of flavor.

FAQs

Can I use another type of potato instead of Yukon Gold for this recipe?

While Yukon Golds are ideal because of their creamy texture and thin skin, you can use red potatoes or fingerlings as alternatives. Russets are less recommended because they tend to be fluffier and might not hold their shape as well when scored and baked with cheese.
What can I use if I don’t have an immersion blender to make the aioli?

If you don’t have an immersion blender, you can use a regular blender or a food processor to emulsify the aioli. Just add ingredients similarly and blend until thick and smooth. Alternatively, you can whisk vigorously by hand, but it takes quite a bit of effort and patience.
Is it safe to use raw egg in the garlic aioli?

Using raw egg in aioli is common, but if you’re concerned, look for pasteurized eggs at the store. You can also try a quick-cooking method or substitute with mayonnaise as a shortcut, though fresh aioli has a fresher and brighter taste.
Can I prepare the roasted garlic aioli ahead of time?

Absolutely! The aioli actually tastes great after resting for a few hours as the flavors meld together. Store it covered in the fridge for up to 3 days and give it a gentle stir before serving.

Final Thoughts

This Cheese-Crusted Yukon Gold Potatoes with Garlic Aioli Recipe holds a special place in my kitchen rotation because it turns humble ingredients into something truly special and comforting. Every time I make it, the crispy cheese edges and creamy potatoes with that punchy aioli make it impossible to stop eating. I can’t wait for you to try it and hear how much your family or friends love it too—it’s definitely one to impress without the fuss.