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Swamp Potatoes

Swamp potatoes feature tender roasted baby potatoes smothered in a thick, cheesy Cajun-spiced cream sauce. Roasted until golden at the edges, then finished with melted pepper jack and cheddar for a spicy, creamy side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Swamp Potatoes
  • 2 lb baby potatoes halved
  • 3 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • 0.75 tsp kosher salt
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1.5 cups shredded pepper jack cheese
  • 0.5 cup shredded cheddar cheese
  • 2 green onions sliced, for serving

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Roast the Cajun potatoes
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  2. Toss the baby potatoes with olive oil, Cajun seasoning, and kosher salt, then spread them in a single layer.
  3. Roast for 25–30 minutes, until the potatoes are fork-tender and golden at the edges.
Make the cheesy Cajun cream sauce
  1. Melt the unsalted butter in a saucepan over medium heat and sauté the garlic for 30 seconds.
  2. Pour in the heavy cream and bring to a gentle simmer.
  3. Whisk in the shredded pepper jack cheese and shredded cheddar cheese until melted and smooth.
Smother and serve
  1. Pour the cheese sauce over the roasted potatoes.
  2. Garnish with green onions and serve immediately.

Notes

For the smoothest sauce, add cheese off to the side of the simmer and whisk until fully melted before pouring over the potatoes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the oven or microwave, adding a splash of cream if needed. Freezing is not recommended because the cream sauce can break. For a dairy-light option, use half-and-half and a reduced-fat pepper jack/cheddar blend, noting the sauce will be less thick.