1 pound bacon, chopped

4 tablespoons butter, cubed

3 garlic cloves, minced

1/4 cup all-purpose flour

2 cups chicken broth

2 cups milk

18 oz Wood River Creamery® Gouda Gruyere cheese, shredded and divided (4 1/2 cups)

Salt and pepper to taste

1 package (30 ounces) frozen shredded hash brown potatoes, thawed

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin

Heat oven to 350°F. Fry bacon, in batches, in a large skillet over medium heat until crisp.

Remove bacon with a slotted spoon to paper towels to drain. Wipe out the pan.

Melt butter in the same pan over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until blended.

Gradually whisk in chicken broth and milk. Bring to a boil; cook and whisk for 2-3 minutes or until thickened.

Reduce heat to low. Gradually whisk in 3 cups Gouda Gruyere until melted. Remove from the heat.

Season with salt and pepper to taste. Combine the hash browns, bacon, and 1 cup gouda in a large bowl.

Pour cheese sauce over potato mixture; toss to coat. Spoon potato mixture into a greased 2-quart baking dish.

Sprinkle with remaining Gouda Gruyere. Bake, covered, for 40 minutes.

Uncover; bake for 10-15 minutes longer or until top is golden brown. Let stand for 5 minutes before serving.