Gouda Gruyere Bacon Potato Bake
Prep Time
20 minutes
Cook Time
60 minutes
Difficulty
Medium
Servings
8-10
Cuisine Type
Cheese Types
Recipe Description
This dish brings all the flavors you crave together—crispy bacon, golden potatoes, and the rich, creaminess of Wood River Creamery’s Gouda Gruyere cheese.
Ingredients
1 pound bacon, chopped
4 tablespoons butter, cubed
3 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
18 oz Wood River Creamery® Gouda Gruyere cheese, shredded and divided (4 1/2 cups)
Salt and pepper to taste
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
Recipe and Photo Courtesy of Dairy Farmers of Wisconsin
Preparation
Heat oven to 350°F. Fry bacon, in batches, in a large skillet over medium heat until crisp.
Remove bacon with a slotted spoon to paper towels to drain. Wipe out the pan.
Melt butter in the same pan over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until blended.
Gradually whisk in chicken broth and milk. Bring to a boil; cook and whisk for 2-3 minutes or until thickened.
Reduce heat to low. Gradually whisk in 3 cups Gouda Gruyere until melted. Remove from the heat.
Season with salt and pepper to taste. Combine the hash browns, bacon, and 1 cup gouda in a large bowl.
Pour cheese sauce over potato mixture; toss to coat. Spoon potato mixture into a greased 2-quart baking dish.
Sprinkle with remaining Gouda Gruyere. Bake, covered, for 40 minutes.
Uncover; bake for 10-15 minutes longer or until top is golden brown. Let stand for 5 minutes before serving.