Gouda-Bacon Potato Bake

Active Time: 35 minutes
Servings: 8-10

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 ounces Buholzer Brothers® Gouda cheese, shredded and divided (4 1/2 cups)
• Salt and pepper to taste
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

Instructions:

1. Heat oven to 350°F.
2. 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.
3. 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.
4. Reduce heat to low; gradually whisk in 3 cups gouda until melted. Remove from the heat. Season with salt and pepper to taste.
5. Combine the potatoes, bacon and 1 cup gouda in a large bowl. Pour cheese sauce over potato mixture; toss to coat.
6. Spoon potato mixture into a greased 2-quart baking dish. Sprinkle with remaining gouda. 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.

Credit: Dairy Farmers of Wisconsin

For more recipes visit https://odysseybrands.com/feta-cheese-and-greek-yogurt-recipes/

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