really gouda potatoes
I saw a similar recipe for sour cream & chive potatoes using the fresh hash brown potatoes & that inspired this one. I've used smoked gouda in macaroni & cheese, but had never tried it with potatoes. These were really tasty. I used the canned soup because I was afraid the sauce would be too runny. (Next time I might try it without the soup & add more cheese.) *** Forgot to take a picture. I will take one next time!***** I had to rename this recipe. Thanks Deb Crane, for the new name!
prep time
5 Min
cook time
1 Hr
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 bag hash brown potatoes, fresh
- 1 can cream of chicken soup
- 1 cup heavy cream
- 1 1/2 cups chicken stock
- 1 cup smoked gouda, shredded
- 2 ounces cream cheese
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 4 slices mozzarella cheese
How To Make really gouda potatoes
-
Step 1Preheat oven to 350 degrees.
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Step 2Mix all ingredients in a large bowl, except potatoes & mozzarella cheese.
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Step 3Gently fold in the potatoes, coating well.
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Step 4Pour into a 9 X 9 deep greased casserole dish. Cover with foil.
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Step 5Bake for 30 minutes, stir, add sliced mozzarella to top, return to oven & bake uncovered for another 30 minutes.
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Step 6Remove from oven & allow to cool, so the cheese sauce has time to set up. ( 15-20 minutes).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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