So, I've paired cheddar and cream and bacon together with caramelized shallots and sherry for one of my favorite dishes: Potted Cheddar with Bacon and Shallots. It's extraordinary, filling and rich - something you make to share. And, when made with good-quality ingredients from pasture-raised animals, it likewise offers not only rich flavor, but also a plethora of wholesome fats and fat-soluble vitamins.
Stephanie Holmes says
Every time I make this, it's a hit. Been loving it for at least 7 years! Thank you sooo much.
Rebecca Rigney says
It’s a favourite in our house. Make it once and you will wonder how you got this far in life without it
Sherry says
I want to make this but do not have a food processor. Is there a way to make this without one? I do have an immersion blender, a cheapy. Thanks!
Jenny says
Hi Sherry, I only recommend a food processor for this.
Sherry says
K thanks! I bought an 800 watt blender yesterday so I think I'm going to try it anyway lol. If all else fails I'll melt it fondue style. Cheese and bacon can't really go wrong.
Sherry says
And Merry Christmas Eve!!!
Sherry says
I did it!I chopped the shallots into Tony paper thin pieces and watched carefully while sauteing them. I figured the blender would have difficult time with them otherwise. Also I crumbled the bacon into blender. It turned out great! had pushed down pulse freq but it worked and did not over heat blender. My kids our loving it!
Johanna Thorn says
I made this today for the weekend and it is fabulous! I used a goat cheddar but I couldn't find a sharp one so used a mild one. I also subbed goat yogurt for the heavy cream as I am cow dairy intolerant. I had to add more cheese to it though because the sherry was a bit strong. When I make it again I will use only 1 tbsp of sherry if it is a mild cheese again and I think that will be perfect. After I added the extra cheese it was wonderful!! Thanks, Jenny for such a simple, delightful recipe! We will all enjoy it immensely this weekend.
Valeria says
I'll be making this ASAP 🙂 This reminded me of this salad we used to make in Russia for the holidays: shredded cheese, garlic and sour cream. I forgot about it!
Kaylee Coles says
This looks AMAZING. Is there anything you could think of that would work as a substitute for the sherry for those of us that avoid alcohol?
Noelle says
I've made this twice this fall. I do add a little bit of garlic in when I cook the shallots. And I am not shy with the bacon grease (I don't really drain it.) It's been a huge hit! I also purchased some little half-pint jars to put it in. It's so lovely, I had family members wondering if I bought it at the farmer's market! Thanks for the lovely ideas!
Be says
I am in love with your blog. Thank you.
Hillary says
this looks amazing and can't wait to try it. any tips for what to use instead of dry sherry if i want to make a non-aclcoholic version?
Handful says
Holy cow - just pinned it!
Sarah Atshan says
Wow, that's sounds amazing! Congrats! I can't wait to see the pics.
Safe travels,
Sarah
Rita Ladany says
Hi Jenny, I just so love when your recipes come up in email or face book. Looking at this recipes I don`t see the need for butter to fry the bacon. I bake my Bacon - Hickory Smoked (Pastured Pork) Do you think it necessary? I rather add softened butter to the mix. so I don`t discard any with the bacon fat. Let me know what you think?
Rita
Meghan says
This recipe is just calling out to be served at my next Robbie Burns diiner - Slainte!
Goddess in the Groove says
That just sounds heavenly! Bacon & cheddar! This is perfect for the upcoming holiday get togethers. I will be the Queen of the Dip :).
Trish Aquino says
I am on the GAPS diet. Any suggestions on what to spread this on? Grain-free and nutrient dense? I just joined the Nourished Kitchen and am thrilled! Thank you, Jenny! 😀 Here's to our radiant health!
Kara says
I am a celiac and have recently been diagnosed with Hypothyroidism and Vitamin d deficiency. I have really been working on gluten free breads that I am not just enduring but actually desire to eat. A I troubleshoot this process I am left with an abundance of gfree breads. Thanks so much for this delicious looking way to use some of that up. Can't wait to try this recipe. Have a great day!
Sasha says
This sounds great! Any reason to use ghee when cooking the bacon? Usually use a cast iron pan, and the bacon has enough fat to cook in itself. thanks!
Local Nourishment says
I made a triple batch. One third went in our fridge for our New Year's celebration. One third was gifted to a very picky eater friend of ours and one third fed us in the car on the way to our family Christmas. Oh my, but it was good. I had to rename it though, because hubby said, "Potted cheddar sounds like it has dirt in it and a flower growing out of it!" So, here it's Jenny's S&S Cheese Spread (S&S for smoky and savory.)
Jenny says
Hi Tracy -
That's so unfortunate that the spread came out bland. When I've prepared it, it's definitely not spicy but neither is it bland. It's rich, smoky and salty. Did you make sure to use a raw, sharp cheddar cheese or pasture-raised bacon? A mild cheese would definitely change the flavor, making it more bland. Also, if you sweated the shallots but didn't caramelize them, it might change the flavor of the spread. Give it another shot and let me know how it turns out.
- Jenny
Tracy says
I made a batch for a Christmas party. It sounded like a wonderful recipe; unfortunately the taste was rather bland. Maybe I did something wrong?
Bernadine says
Oh this sounds awesome!
Jenn AKA The Leftover Queen says
What a great idea! I used to love those port wine cheese spreads too!
Jenny says
Hey Jenn -
I'm really hoping to do a port wine spread too. My *favorite* - how's the move? Are you settled in yet?
- Jenny
Janice says
Yum! I will have to make this when our family arrives! Now the trouble is finding something equally healthy to spread it on!
Jana says
Love this recipe. I too dream of potted bacon flavored cheese spreads around this time of year. Cannot wait to try this one:) Thanks!