Preparation

Step 1 out of 8

Microwave potatoes until fork tender (5 to 10 minutes.)

Step 2 out of 8

Preheat oven to 425°F. Place potatoes, onions, bacon, cayenne, salt, and pepper onto baking sheet. Toss until well combined.

Step 3 out of 8

Roast for 15 to 20 minutes, or until bacon is cooked through and potatoes and nicely browned, tossing every so often.

Step 4 out of 8

Make the Sauce:

Step 5 out of 8

In a large saucepan over medium heat, add the butter. When melted, add in garlic and jalapeños. Cook for one minute. Whisk in flour and continue cooking until the roux browns, about 4 to 5 minutes, stirring almost constantly.

Step 6 out of 8

Combine milk, mustard, salt, pepper, cumin, and paprika. Pour into pan, whisking constantly. Add cream cheese and heat until sauce has begun to thicken. Stir in cheddar cheese and cook until melted.

Step 7 out of 8

Assemble:

Step 8 out of 8

Place potatoes onto plate. Add cheese curds, and pour gravy on top. Garnish with extra bacon and jalapeño if desired!