Potato Gouda Gratin
Here’s a delicious side dish great with anything from take-out supermarket chicken to backyard BBQ.
Aged Gouda is an exceptional cheese for gratin, with its rich, sweet-savory flavor profile.
6 strips bacon, cut in 1 inch pieces
2 tbsp butter
2 cups leeks, thinly sliced, white and green parts only (make sure to clean leeks thoroughly)
2 garlic cloves, minced
1 tsp thyme
2 tbsp Dijon mustard
8 oz Crème Fraiche
1-1/2 cups freshly grated Old Amsterdam aged Gouda*
2 lbs potatoes: Yukon Gold, Russets or Red Bliss, peeled and thinly sliced
Minced chives, for garnish
1. Preheat oven to 400°. Lightly butter 8 x 8 shallow baking dish. In large skillet, over medium-high heat, cook bacon until crisp; set aside.
2. Drain bacon fat from skillet, reserving brown bits; reduce heat to medium and melt butter. Add leeks and garlic and continue to cook, stirring often, for about 3 minutes, until leeks are softened. Remove from heat, season with thyme, stir in mustard, Crème Fraiche and one cup Old Amsterdam Gouda. Set aside.
3. Place 1/3 sliced and peeled potatoes into baking dish; sprinkle with half of reserved bacon. Spoon half of leek mixture over top. Repeat layer of potatoes, bacon and leek mixture. Top with remaining potatoes. Cover with foil and bake 45+ minutes or until potatoes are tender. Remove foil, sprinkle with 1/2 cup Old Amsterdam and bake an additional 10 minutes or until cheese melts. Sprinkle with fresh, minced chives. Let stand 5 minutes.
*Old Amsterdam aged Gouda from Holland won the “Best of Class” gold award at 2010 Wisconsin World Championship Cheese Contest!
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