Bacon & Gouda Cheese Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish (or six 8-ounce ramekins) with a little melted butter to prevent sticking.

Cook bacon

Place the bacon slices in a cold skillet in a single layer. Turn heat to medium and cook until bacon is crisp and browned, 8–10 minutes, flipping occasionally for even cooking. Transfer bacon to a paper-towel-lined plate to drain and cool; reserve 1 tablespoon of bacon fat and discard the rest (or save for another use). Once cooled, chop bacon into 1/2-inch pieces.

Grate cheese

While bacon cools, grate the aged Gouda until you have about 1.5 cups loosely packed. If the Gouda is very firm, use the large holes of a box grater or the shredding disk on a food processor.

Mix dry ingredients

In a large bowl, whisk together the all-purpose flour, kosher salt, and freshly ground black pepper so the flour and seasonings are evenly combined.

Temper eggs and combine wet

In a separate medium bowl, whisk the eggs until blended. Add the whole milk and melted butter and whisk until smooth. Gradually pour about 1/2 cup of the milk-egg mixture into the flour mixture while whisking to make a smooth paste (this prevents lumps). Then slowly whisk the remaining milk-egg mixture into the flour paste until a smooth custard base forms.

Assemble custard with bacon and Gouda

Fold the chopped bacon (reserving 2 tablespoons for topping) and grated Gouda into the custard base, stirring until evenly distributed. Let the mixture rest 5 minutes so the flour hydrates and the flavors meld.

Bake

Pour the custard mixture into the prepared baking dish or divide evenly among ramekins. Sprinkle the reserved 2 tablespoons of chopped bacon and a light pinch of additional Gouda on top for a golden finish. Bake in the preheated 375°F (190°C) oven until the top is puffed and lightly browned and a knife inserted near the center comes out mostly clean, 30–35 minutes for a 9x13 dish or 18–22 minutes for individual ramekins. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove from the oven and let rest 8–10 minutes to set (custard will continue to cook slightly and firm up).

Sprinkle the chopped fresh chives over the baked bacon & Gouda custard and add a crack of black pepper to taste. Cut into squares if using a baking dish, or unmold ramekins onto small plates. Serve warm with a simple green salad or toasted bread.