These potato bacon croquettes are over-the-top with the gorgonzola béchamel sauce. Perfect appetizer or side dish to a big juicy steak.
- 2 large Russet potatoes
- 4 strips of cooked bacon
- 2 eggs, beaten
- 1 1/2 cups plain panko breadcrumbs
- 1-2 tablespoons gorgonzola cheese
- 2 tablespoons chopped chives, optional
- Oil for frying (neutral like vegetable or canola)
- 2 1/2 cups warm milk
- 5 tablespoons butter
- 4 tablespoons flour
- 1 cup parmesan cheese (shaker cheese or shredded, I used both)
- 1/2 cup gorgonzola cheese
- Salt to taste
- Don’t forget to watch my video to see all the step-by-step instructions.
- Peel the potatoes then cut them into cubes. Fill a pot with water, add the potatoes and turn heat to high. It should take about 20-25 minutes to bring to a boil and cook the potatoes all the way through.
- Now would be a good time to cook the bacon. After the bacon has cooled, chop it into tiny bacon bits.
- While the potatoes are cooking, make the béchamel sauce. On low-to-medium heat, add butter to a pot and melt it. Once the butter is melted, add the flour. Stir for a few minutes to cook out the raw flour taste. This is a roux and is a thickening agent for sauces.
- Warm the milk in the microwave before adding to the pot. I usually give it a minute or so in the microwave. Pour milk into the pot with the roux and whisk thoroughly. Within a couple of minutes the sauce will start to thicken a bit.
- Add one cup of parmesan cheese to the sauce. I had parmesan shaker cheese on hand and some shredded bagged parmesan. I mixed them together to make one cup. Use what you have. If you only have one or the other that is fine. If you only have cheddar that works too.
- Stir well until the cheese is melted – a couple of minutes.
- Add the gorgonzola cheese and mix again. Turn the heat off and let the sauce sit while you do your other prep.
- Once the potatoes are cooked, drain the water. You can use the same pot to mix the potatoes.
- Add the bacon bits to the potatoes. Pour in half of the gorgonzola béchamel sauce. Using an electric hand mixer blend everything together until well combined. If you don’t have a hand mixer just use a potato masher.
- Taste the potato mixture. The cheeses have salt, the bacon has salt. I usually wait to add salt until everything is blended. Salt to taste here. I added probably ½ teaspoon of salt. I also added a heaping tablespoon of additional gorgonzola here too. Blend again to incorporate salt and gorgonzola and you’re done.
- Put potato mix in fridge (on top of a hot plate or potholder) and let cool for 30 minutes.
- While it’s cooling you can chop your chives if you’re using them.
- Beat your eggs in a bowl.
- Add the plain panko bread crumbs to a bowl.
- Add oil to a pot or pan. It’s hard to say how much oil here. I used a small pot and probably used 6-8 cups of vegetable oil. You may use a wider, bigger pot and it may take more or less. You need enough oil that the croquettes are submerged in the oil.
- When you’re potato mix is cooled a bit it’s time to start assembling the croquettes!
- Four things needed here: the pot of potato mix, bowl with beaten eggs, bowl with panko crumbs, and bowl with water for your hands.
- Pour oil in a pot and let heat on medium.
- Dip your hands in the water and rub together. This makes it easier to handle the potato mixture. Roll the potato mix into an oval, tubular shape. If you would rather roll into balls or potato patties since that is easier you can do that too. My croquettes were tubular – about 2 inches long by 1 inch wide (approx.).
- Place the formed potato mix in the egg bowl. I found it was easier to spoon the egg over the potato rather than handle the potato. It’s a slightly delicate process.
- Using a spoon, transfer the egg-covered potato into the panko crumbs and cover with the panko. Then transfer to a plate or sheet pan.
- Repeat this process for all the croquettes. I got 15 croquettes from two large russet potatoes.
- When the oil is ready it’s time to start frying the croquettes. I usually flick a little of the egg into the pot. If it sizzles, the oil is probably ready.
- As mentioned, I used a smaller pot and could fit about 4 croquettes in each batch. Place them carefully in the oil using a spoon of some kind. It only takes a few minutes to get them golden brown. Remove carefully and place on a paper towel lined sheet pan or plate.
- I plated two together, spooned on the sauce and topped with fresh chives. If you roll them into balls you could serve with mini forks and sauce on the side and everyone can spoon on what they need.
- If you want to shape the croquettes into balls instead of tubes – go for it!
- These are freezable – including the sauce. You could divide them into portions and save for another time. We ate a few when I made them, but I wrapped them in packs of four to freeze the rest. I divided the sauce too and froze in tiny containers. Simply defrost overnight and reheat the croquettes in the toaster oven. I added a splash of water to the sauce and microwaved. It was delicious!