Gold Rush Potatoes
Gold Rush Potatoes
Ingredients
For the Potatoes and Bacon
- 2 pounds Yukon Gold potatoes, diced into 1/2-inch pieces
- 8 ounces bacon, cooked until crispy and chopped, divided
For the Cheese Sauce
- 1/2 stick unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese, shredded
For Topping
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Dice the Yukon Gold potatoes into approximately 1/2-inch pieces. Set aside.
⏱️ 10 min
- 3
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, reserving 1 tablespoon of bacon fat if desired for extra flavor in the sauce (optional). Chop the crispy bacon and set aside, reserving about 1/4 of the chopped bacon for topping.
⏱️ 10 min
- 4
In a medium saucepan, melt the 1/2 stick of unsalted butter over medium heat.
⏱️ 2 min
- 5
Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
⏱️ 2 min
- 6
Gradually whisk in the 2 cups of milk until the mixture is smooth and lump-free. Continue to whisk as the sauce thickens slightly.
⏱️ 3 min
- 7
Add the 4 ounces of softened cream cheese to the saucepan. Whisk continuously until the cream cheese is fully melted and incorporated, and the sauce is smooth.
⏱️ 3 min
- 8
Whisk in the 1 cup of chicken broth.
⏱️ 1 min
- 9
Season the sauce with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk to combine all the seasonings thoroughly.
⏱️ 1 min
- 10
Reduce the heat to low and add the 2 cups of shredded cheddar cheese to the sauce. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min
- 11
Add the diced potatoes to the cheese sauce and stir to coat them thoroughly. Then, add the majority of the chopped cooked bacon (reserving some for topping) to the mixture and stir to combine.
⏱️ 2 min
- 12
Pour the entire potato and cheese mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min
- 13
Top the mixture with the remaining 1 cup of shredded cheddar cheese and the reserved chopped bacon.
⏱️ 1 min
- 14
Bake for 45 minutes, or until the potatoes are tender, the cheese topping is golden brown and bubbly, and the edges are slightly crispy. A knife inserted into a potato should meet no resistance.
⏱️ 45 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Gold Rush Potatoes
For the Potatoes and Bacon
- 2 pounds Yukon Gold potatoes, diced into 1/2-inch pieces
- 8 ounces bacon, cooked until crispy and chopped, divided
For the Cheese Sauce
- 1/2 stick unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 4 ounces cream cheese, softened
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups cheddar cheese, shredded
For Topping
- 1 cup cheddar cheese, shredded
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Dice the Yukon Gold potatoes into approximately 1/2-inch pieces. Set aside.
⏱️ 10 min - 3
Cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet, reserving 1 tablespoon of bacon fat if desired for extra flavor in the sauce (optional). Chop the crispy bacon and set aside, reserving about 1/4 of the chopped bacon for topping.
⏱️ 10 min - 4
In a medium saucepan, melt the 1/2 stick of unsalted butter over medium heat.
⏱️ 2 min - 5
Whisk in the 2 tablespoons of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
⏱️ 2 min - 6
Gradually whisk in the 2 cups of milk until the mixture is smooth and lump-free. Continue to whisk as the sauce thickens slightly.
⏱️ 3 min - 7
Add the 4 ounces of softened cream cheese to the saucepan. Whisk continuously until the cream cheese is fully melted and incorporated, and the sauce is smooth.
⏱️ 3 min - 8
Whisk in the 1 cup of chicken broth.
⏱️ 1 min - 9
Season the sauce with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Whisk to combine all the seasonings thoroughly.
⏱️ 1 min - 10
Reduce the heat to low and add the 2 cups of shredded cheddar cheese to the sauce. Stir constantly until the cheese is completely melted and the sauce is smooth and creamy.
⏱️ 3 min - 11
Add the diced potatoes to the cheese sauce and stir to coat them thoroughly. Then, add the majority of the chopped cooked bacon (reserving some for topping) to the mixture and stir to combine.
⏱️ 2 min - 12
Pour the entire potato and cheese mixture into the prepared baking dish, spreading it evenly.
⏱️ 1 min - 13
Top the mixture with the remaining 1 cup of shredded cheddar cheese and the reserved chopped bacon.
⏱️ 1 min - 14
Bake for 45 minutes, or until the potatoes are tender, the cheese topping is golden brown and bubbly, and the edges are slightly crispy. A knife inserted into a potato should meet no resistance.
⏱️ 45 min•🌡️ 375