Potato Wedges With Cheese, Cream & Bacon - Quick, Easy & Indulgent

 Craving comfort in a quick and easy side dish? These Potato Wedges with Cheese, Cream & Bacon are the ultimate indulgence—crispy, golden edges meet velvety cream, rich melted cheese, and smoky bacon in a dish that feels like a warm hug. 

Whether you're hosting a cozy supper for two, or simply treating yourself, this recipe brings Irish-inspired heartiness to your table with minimal fuss and maximum flavor. Perfect as a fabulous side or a satisfying main, it's a family-pleasing side dish that never goes out of style.

 

I adapted the recipe from one which I found here.  It was originally called Murphy's Clogher Valley Mist.  So named after Dungannon Valley in Ireland and attributed to Norah Brown, the proprietor of a country house by the name of Grand Lodge, situated in said valley.  The recipe comes from a book called The New Irish Table, by Margaret M Johnson.

The potato is my favorite vegetable, and I am always looking for new and delicious ways to prepare them.  I was very intrigued by this recipe and its simplicity.  A true testimony to the ability of the Irish to take simple ingredients and lift them to a high level in the most delicious way possible.  Especially the potato.

I was not disappointed. This was not only quick and easy to make, but the end result was a rich and delicious potato dish that I cannot imagine anyone not enjoying!  A bit too calorific for everyday meals perhaps, but as a once in a blue moon treat, this did the job admirably!

 

INGREDIENTS NEEDED

TO MAKE

POTATO WEDGES WITH CHEESE, CREAM & BACON 

Simple ingredients put together in the most delicious of ways. 

• 3/4 pound (340g) boiling potatoes, unpeeled
• 1 TBS butter, melted and cooled
• 1/2 cup (120ml) heavy cream
• 2 slices of streaky bacon, cooked and chopped
• 1/3 cup (about 40g) smoked gouda, grated
• salt and freshly ground black pepper to taste

 

I used Russet potatoes, three of them, about the size of my fist. This was plenty. I had more than enough for two meals, but I am a small eater. Ideally this will be enough to feed two people amply.

I used salted butter. It is all I keep in the house.

I used whipping cream.

My bacon was thick slice, hickory smoked which I cooked in the oven prior to making the dish, according to the package directions.

I did not use smoked gouda as I am not a fan of smoked cheese. I used a good strong white cheddar. I am not really a fan of anything smoked, except for pork as in bacon, ham and sometimes sausage.

 

HOW TO MAKE POTATO WEDGES

WITH CHEESE, CREAM & BACON

This is really a very simple side dish to throw together. There are basically two stages to it. The boiling of the potatoes and then the baking of the potatoes with the other ingredients.

1. Scrub your potatoes really well. Place into a saucepan of slightly salted water to cover. Bring to the boil. (DO make sure your potatoes are really clean and do NOT peel them.)
2. Boil for 15 minutes and then drain. Leave to cool until it is just comfortable to touch them. (You can run them under cold water to speed this process up, but it really doesn't take long for them to cook down. Just pop them onto a cutting board and leave them for about 10 minutes.)
3. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow casserole dish. (Mine is about 7 by 4 inches in size.)
4. Cut each potato into 4 evenly sized wedges. Toss with the melted butter and then arrange in the baking dish. They will probably overlap somewhat. (I melted the butter in the residual heat of the saucepan that I had boiled the potatoes in and then rolled the wedges in the melted butter before placing into the baking dish.)
5. Pour the cream overall. Season to taste with salt and black pepper. (Season after pouring the cream over so that it doesn't wash the seasoning off of the potatoes.)
6. Top with the grated cheese and then the chopped cooked bacon. (I left the bacon in largish chunks.)
7. Bake for 20 to 25 minutes until the cream is bubbling, the potatoes are tender, and the cheese has melted. (Use a fork or knife tip to test the potatoes. If they aren't quite cooked, and there is still some resistance, return to the oven and cook a while longer.)
8. Serve warm.

 

HINTS AND TIPS FOR SUCCESS WHEN MAKING THIS DISH

Here are a few suggestions to help you make the most out of this simple potato dish.

• Read the recipe through a few times before beginning so that you know exactly what you have to do.
• Gather your ingredients before you begin. That way you won't leave anything out.
• Scrub your potatoes really well so as to remove any dirt or pesticides that might remain on the potatoes. You don't want to be eating that.
• Do leave the skin on your potatoes as it adds a lovely flavor and texture to the dish.
• I like to use bacon that is only partially cooked as it does continue to cook in the oven, and I find over-cooked bacon is pretty tasteless.
• Use a nicely flavored cheese to get the most out of this dish.
• Do test that the potatoes are tender with the tip of a sharp knife or the tines of a fork. They will insert easily into the potatoes when they are cooked through. If they are not, bake the dish for a little while longer. Timings are always dependent upon the size of your potato wedges. The larger the wedge, the longer they will take to cook through to tenderness.

WHAT TO SERVE WITH THIS POTATO DISH

This is a fabulous side dish that would go well with just about anything. Grilled meats, fish or poultry would work very well, as would roasted meats. I enjoyed it with some leftover sausages and vegetables. It made for a very delicious and simple meal that I really enjoyed.

 

FREQUENTLY ASKED QUESTIONS

CAN THIS RECIPE BE DOUBLED?

Yes. The original recipe was enough to feed four people. I adapted it down to make a much smaller amount. You can find the original recipe here.

WHAT KIND OF POTATOES SHOULD I USE?

You can use any kind of potato that will hold it's shape during the boiling of the potatoes and the baking of this dish.  A red potato would work well as would a Yukon gold. I used russet potatoes.  Three altogether, about the size of my fist.

MUST I USE SMOKED GOUDA CHEESE?

Although the original recipe called for smoked Gouda, I am not fond of smoked cheese and I used a strong white cheddar. You can use any cheese that will melt nicely and smoothly.

DO I NEED TO USE HEAVY CREAM?

I do think you need to use a full fat cream for this dish. I used whipping cream as that is the only heavy cream we can get here where I live. In the U.K. Double Cream would work very well.

CAN I LEAVE OUT THE BACON?

You could, but the dish really benefits from the rich flavor and smokiness of the bacon. I suppose you could use cubed ham in its place if you really wanted to.

CAN THIS BE MADE AHEAD OF TIME?

Yes, you can do everything up to the point of baking ahead of time. Simply put it together in a buttered baking dish and then cover lightly. Refrigerate until you are ready to bake it.  I would remove it from the refrigerator at least half an hour prior to baking this. 

HOW LONG WILL ANY LEFTOVERS KEEP?

It will keep for three to four days refrigerated and covered, after cooking. To reheat, pop into a skillet and reheat over medium low heat, or pop back into a moderate oven and heat through.

 

A FEW OTHER IRISH RECIPES

FOR YOU TO CONSIDER

I am no stranger to cooking Irish favorites. I love their simple and unpretentious food. It's delicious. Here are a few other Irish recipes which we enjoy in my home. 

SMALL BATCH IRISH SODA BREAD - This is a small batch version of the traditional Irish soda bread, made for the smaller family to enjoy without having a lot of waste or leftovers. Every bit as delicious as the full batch. You can access a full batch recipe here.  

BOILED BACON AND CABBAGE - There is nothing out of the ordinary here. This just simple ingredients, cured pork, a few vegetables, water, pepper and cabbage. Simple ingredients put together in a simple way with extraordinarily delicious results!  I made a mustard sauce to serve with it, and boiled new potatoes, but a parsley sauce is just as delicious.

TRADITIONAL IRISH COLCANNON - Fluffy mashed potatoes with cooked cabbage and leeks stirred through.  Delicious served with a nice big chunk of butter melting in the middle of the pile. A dip in the middle filled with melting butter is still a pretty tasty thing to do.

 

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Yield: 2 to 3 servings

Author: Marie Rayner

Potato Wedges with Cheese, Cream & Bacon

Prep time: 25 MinCook time: 25 MinTotal time: 50 Min

Tender potato wedges, buttered and doused in cream, topped with cheese and bacon and then baked to bubbling cheesy smokey perfection. This is a small batch recipe that can easily be doubled. It is a very quick and simple make.

Ingredients

• 3/4 pound (340g) boiling potatoes, unpeeled
• 1 TBS butter, melted and cooled
• 1/2 cup (120ml) heavy cream
• 2 slices of streaky bacon, cooked and chopped
• 1/3 cup (about 40g) smoked gouda, grated
• salt and freshly ground black pepper to taste

Instructions

1. Scrub your potatoes really well. Place into a saucepan of slightly salted water to cover. Bring to the boil.
2. Boil for 15 minutes and then drain. Leave to cool until it is just comfortable to touch them.
3. Preheat the oven to 375*F/190*C/ gas mark 5. Butter a small shallow casserole dish. (Mine is about 7 by 4 inches in size.)
4. Cut each potato into 4 evenly sized wedges. Toss with the melted butter and then arrange in the baking dish. They will probably overlap somewhat.
5. Pour the cream overall. Season to taste with salt and black pepper.
6. Top with the grated cheese and then the chopped cooked bacon.
7. Bake for 20 to 25 minutes until the cream is bubbling, the potatoes are tender and the cheese has melted.
8. Serve warm.

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