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Yukon Gold Potato Bake

Posted by by Peter Kuhr, product development manager
Wednesday, February 26, 2014

When it’s frigid outside and snowdrifts are a mile high, my wife and I usually like to hunker down for the evening in a toasty-warm house with a hearty meal. Soups, hot dish or anything from a crockpot are perfect dinners on a Minnesota winter evening, but you’ll need a side dish that will match the warmth of your meal.

Enter in my Yukon gold potato bake! It’s the perfect side to most Minnesota dishes because, well, it has potatoes and Wisconsin cheese. Need I say more?

Enjoy this meal in front of a warm fire place or nestled under some blankets. Spring will come eventually!

Yukon Gold Potato Bake


  • 5 pounds Yukon gold potatoes, peeled and diced into 1 inch pieces
  • 4 quarts hot water
  • 2 teaspoons kosher salt
  • 1 ounce dried morel mushrooms
  • 2 cups hot water
  • 4 tablespoons unsalted butter
  • 4 cups julienne red onions
  • 12 ounces Lunds and Byerly’s uncured hickory smoked bacon, diced
  • 1 pound Lunds and Byerly’s creamed corn
  • 8 ounces cream cheese
  • 2 teaspoons fresh thyme, finely chopped
  • 12 ounces Widmer young Wisconsin brick cheese, cubed
  • ½ teaspoon freshly cracked black pepper


In a 6 quart sauce pot on high heat, add 4 quarts hot water and kosher salt. Bring to a boil. Add the peeled diced Yukon gold potatoes and cook until tender, approximately 30-35 minutes, drain and reserve warm. While the potatoes are cooking, place dried mushrooms in 2 cups hot water to reconstitute, approximately 20 minutes. When mushrooms are soft, slice into ¼ inch rings and place back into water, reserve.

In a nonstick fry pan melt butter on medium low heat and add julienne red onions, cook on medium low stirring occasionally until onions are fully caramelized, approximately 35-45 minutes, reserve. While onions are caramelizing, in another fry pan cook diced bacon until crisp; about 20-30 minutes, carefully remove bacon from fat, reserve. Using the pan with the bacon fat after the pan has cooled slightly, add the mushroom rings and ¾ of the mushroom water and reduce liquid until almost completely dry. At that point you can add the crisped bacon and caramelized onions to the mushrooms, mix and reserve.

Heat creamed corn following packaged instructions and add cream cheese, stir to melt, reserve. Chop thyme and cube the Widmer brick cheese. In a large mixing bowl add: the reserved warm potatoes, the mushroom onion bacon mix, creamed corn and cream cheese mix, fresh thyme, cubed Widmer brick cheese and black pepper. Mix gently to combine and place in 11 x 15 casserole pan. Bake at 375 for 20-30 minutes until bubbly and slightly golden. Remove and let stand 10-15 minutes before serving.

Amount: 12 servings

Tags: potato bake

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