Beef bacon exists because 1960s health trends demanded pork alternatives—it's actually cured beef belly, not ground beef.
Creamy Smoked Gouda & Beef Bacon Potatoes
Elevate your holiday feast with these irresistible Creamy Smoked Gouda & Beef Bacon Potatoes! Picture tender potatoes smothered in a luscious blend of rich smoked gouda and crispy beef bacon, creating a dish that's both indulgent and unforgettable. Trust us, once you take a bite, you’ll be coming back for seconds—and thirds!
Prep
15
min
Cook
40
min
Serves
6
people
Level
intermediate
The Story
This unholy alliance was born when German-Dutch immigrants hit Wisconsin in the 1840s and discovered Native American three-sisters farming—they nicked the potato preparation technique, swapped out traditional Edam for their beloved Gouda, then some brilliant Wisconsin dairy baron in the 1960s decided beef bacon would make it properly American, creating a Midwest comfort food that's basically Holland meets the Great Plains with a side of cardiac arrest.
Regional Twist
In Michigan's Upper Peninsula, they swap the beef bacon for venison bacon and double the smoked paprika, then finish with maple syrup drizzled over the bubbly cheese surface.
📝 Ingredients
Shopping List
- 1 cup (118 ml) beef bacon
- 8 oz (227 g) cream cheese
- 2 lbs (907 g) potatoes
- 1 cup (59 ml) roasted garlic
- 1 cup (118 ml) sharp cheddar cheese
- 1 cup (237 ml) smoked gouda cheese
Pantry Items
Amounts also listed in instructions below
- fresh thyme (to taste)
- italian seasoning (to taste)
- nutmeg (to taste)
- onion powder (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the sauce by mixing cream cheese, smoked gouda, sharp cheddar, roasted garlic, Italian seasoning, fresh thyme, smoked paprika, onion powder, and nutmeg until smooth.
- 3
Line the potatoes in a baking dish and pour the sauce over them.
- 4
Bake for about 40 minutes or until fork tender.
- 5
Top with additional smoked gouda, cheddar, and beef bacon.
- 6
Increase the oven temperature to 400°F (204°C) and bake until everything is melted and bubbly.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline because uniform slices ensure even cooking and prevent some pieces from being mushy while others remain firm after the 40-minute bake time.technique1/8-inch thickness
- ✓Bring cream cheese to 70-75°F room temperature before mixing because cold cream cheese won't incorporate smoothly and creates lumpy sauce that won't coat potatoes evenly.ingredient70-75°F
- ✓Grate smoked gouda on the large holes of a box grater rather than pre-shredded because fresh-grated cheese melts 30% more smoothly due to lack of anti-caking agents that inhibit melting.technique30% smoother melting
- ✓Cover the dish with foil for the first 25 minutes of the 40-minute bake to create steam that helps potatoes cook through, then uncover for the final 15 minutes to develop surface browning.timing25 minutes covered, 15 minutes uncovered
- ✓Add the beef bacon during the final 400°F browning phase rather than earlier because extended exposure to 375°F heat will render out fat and make the bacon chewy instead of crispy.timing400°F final phase only
Share this recipe
Prep
15
min
Cook
40
min
Serves
6
people
Level
intermediate
Share this recipe
Beef bacon exists because 1960s health trends demanded pork alternatives—it's actually cured beef belly, not ground beef.
Creamy Smoked Gouda & Beef Bacon Potatoes
Elevate your holiday feast with these irresistible Creamy Smoked Gouda & Beef Bacon Potatoes! Picture tender potatoes smothered in a luscious blend of rich smoked gouda and crispy beef bacon, creating a dish that's both indulgent and unforgettable. Trust us, once you take a bite, you’ll be coming back for seconds—and thirds!
The Story
This unholy alliance was born when German-Dutch immigrants hit Wisconsin in the 1840s and discovered Native American three-sisters farming—they nicked the potato preparation technique, swapped out traditional Edam for their beloved Gouda, then some brilliant Wisconsin dairy baron in the 1960s decided beef bacon would make it properly American, creating a Midwest comfort food that's basically Holland meets the Great Plains with a side of cardiac arrest.
Regional Twist
In Michigan's Upper Peninsula, they swap the beef bacon for venison bacon and double the smoked paprika, then finish with maple syrup drizzled over the bubbly cheese surface.
📝 Ingredients
Shopping List
- 1 cup (118 ml) beef bacon
- 8 oz (227 g) cream cheese
- 2 lbs (907 g) potatoes
- 1 cup (59 ml) roasted garlic
- 1 cup (118 ml) sharp cheddar cheese
- 1 cup (237 ml) smoked gouda cheese
Pantry Items
Amounts also listed in instructions below
- fresh thyme (to taste)
- italian seasoning (to taste)
- nutmeg (to taste)
- onion powder (to taste)
- smoked paprika (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Prepare the sauce by mixing cream cheese, smoked gouda, sharp cheddar, roasted garlic, Italian seasoning, fresh thyme, smoked paprika, onion powder, and nutmeg until smooth.
- 3
Line the potatoes in a baking dish and pour the sauce over them.
- 4
Bake for about 40 minutes or until fork tender.
- 5
Top with additional smoked gouda, cheddar, and beef bacon.
- 6
Increase the oven temperature to 400°F (204°C) and bake until everything is melted and bubbly.
💡 Pro Tips
- ✓Slice potatoes to exactly 1/8-inch thickness using a mandoline because uniform slices ensure even cooking and prevent some pieces from being mushy while others remain firm after the 40-minute bake time.technique1/8-inch thickness
- ✓Bring cream cheese to 70-75°F room temperature before mixing because cold cream cheese won't incorporate smoothly and creates lumpy sauce that won't coat potatoes evenly.ingredient70-75°F
- ✓Grate smoked gouda on the large holes of a box grater rather than pre-shredded because fresh-grated cheese melts 30% more smoothly due to lack of anti-caking agents that inhibit melting.technique30% smoother melting
- ✓Cover the dish with foil for the first 25 minutes of the 40-minute bake to create steam that helps potatoes cook through, then uncover for the final 15 minutes to develop surface browning.timing25 minutes covered, 15 minutes uncovered
- ✓Add the beef bacon during the final 400°F browning phase rather than earlier because extended exposure to 375°F heat will render out fat and make the bacon chewy instead of crispy.timing400°F final phase only