Pancetta Stuffed Potatoes with Mild Gouda Cheese © Courtesy of Fromagerie Bergeron
Descended from a long line of cheesemakers, the Bergeron family has been developing its expertise in Saint-Antoine-De-Tilly in the Chaudière-Appalaches region for more than 30 years. The passion and cheese-making knowledge, passed down from generation to generation, helped the family develop the signature Bergeron flavour. Today, the company’s mission is to position Fromagerie Bergeron as a leader in the cheese industry and to remain committed to preserving the unique character and taste of a Nordic terroir that’s all its own.
Highly versatile gouda is a crowd favourite for a reason. This firm orange-hued, wax-coated cheese, ripened for eight to 12 weeks, is made with pasteurized cow’s milk.
Use it to gratinate your meals, snacks, or tastings. Melt it on your vegetables or put it in your sauces. Try it with a blond ale, a light red wine, a dry white wine, or a rosé wine. No matter how you use it, the whole family will enjoy the mild flavour. For a cozy comfort meal packed with flavour, try these pancetta stuffed potatoes, where Fromagerie Bergeron’s mild gouda cheese takes centre stage.
PANCETTA STUFFED POTATOES WITH MILD GOUDA CHEESE
Designed and produced by Marie-Josée Patry, photographer and food stylist
This classic never goes out of style! Here is our version of the pancetta stuffed potato with a touch of vegetables. Enjoy your meal!
Servings: 8 • Prep: 30 min. • Cooking: 40 min.
- 4 large russet potatoes
- 135 g (1½ cups) broccoli in small florets
- 1 tbsp. vegetable oil
- 1 tbsp. garlic flower
- 175 g (6 oz) pancetta, sliced or diced
- 60 g (¼ cup) margarine
- 260 g (1 cup) plain lactose-free Greek yogurt
- 2 tbsp. salted herbs from the Lower St. Lawrence
- 10 g (¼ cup) fresh chives, snipped or 1 tbsp. dried
- 1 block (250 g) Bergeron mild gouda cheese, grated
- Salt and pepper to taste
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Carefully wash the potatoes and cut them in half lengthwise. Place them on the baking sheet and bake in the middle of the oven for 30 minutes or until the potatoes are tender.
- Meanwhile, combine broccoli florets, oil, and garlic flower in a bowl. Halfway through cooking the potatoes, spread the broccoli on the baking sheet.
- Over medium heat, sauté the pancetta for about 8 minutes in a skillet. Set aside on a paper towel.
- Coarsely chop broccoli with a knife.
- Scoop out the flesh from the potatoes, keeping about 1.25 cm (½ inch) at the bottom.
- In a large bowl, mash scooped-out flesh with margarine using a potato masher or fork. Add broccoli, half of the pancetta, yogurt, salted herbs, half of the chives and half of the grated cheese. Mix well and season with salt and pepper.
- Spoon the mixture back into the potatoes. Sprinkle with remaining cheese, pancetta, and chives.
- Place the potatoes on the baking sheet and bake for 5 to 10 minutes, until the cheese is melted.
- Serve with a spring salad.
Find more recipes at fromagesbergeron.com/en/recipes
Fromagerie Bergeron is committed to lowering its environmental footprint by optimizing its daily practices. Sustainable development is the key to ensuring the company’s prosperity without compromising that of future generations.