Smoky Cheese and Potato Bake

Looking for a creamy side dish? Then check out these delicious hash-brown potatoes that are slow cooked with Gouda cheese, sour cream and canned mushroom soup.

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Servings 14

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ingredients 5
Prep Time 10 min
Total Time 6 hr 10 min

Ingredients

1: (10 3/4-oz.) can condensed cream of mushroom soup

1: (8-oz.) container (about 1 cup) sour cream

1: (7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes

1/3: cup roasted red bell pepper strips (from a jar)

1: (32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed

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Directions

1 Spray 3 1/2 to 4-quart slow cooker with nonstick cooking spray. In medium bowl, combine soup, sour cream and cheese; mix well. Gently stir in roasted pepper strips.
2 Arrange half of potatoes in sprayed slow cooker. Top with half of sour cream mixture; spread evenly. Top with remaining potatoes and sour cream mixture, spreading evenly. Do not stir.
3 Cover; cook on low setting for 5 to 6 hours.

EXPERT TIPS

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Expert Tips

Gouda is Holland’s most famous cheese. Hickory-smoked Gouda is a nice flavor departure from Gouda’s usual mild nutty flavor. Remove the red wax coating before cutting the cheese into cubes.

Substitute condensed cream of celery soup for the mushroom soup.

To thaw the potatoes, simply let the package thaw in the refrigerator overnight. Or, place the potatoes in a covered, 2-quart, microwave-safe glass casserole. Microwave on HIGH for 5 to 6 minutes or until thawed, stirring twice.