There are plenty of ways to make this recipe your own. Consider swapping your favorite cheese for the cheddar (Monterey Jack, Colby Jack and Swiss are all great options). If you're watching your sodium, you can go for a low-sodium soup and decrease the salt to 1/4 teaspoon, and the results will still be delicious. If you're looking to add a little crunch, sprinkle 1-1/2 cups of lightly crushed corn flakes over the top of the potatoes before baking, and drizzle with 1/4 cup of melted butter. You can also make this recipe a one-dish meal by adding some veggies like broccoli florets, frozen peas or green onions and proteins like diced cooked chicken, leftover ham or even flaked tuna. Finally, if you don't have time to slow cook, place the potato mixture in a greased 13x9-in. baking dish, and top with the remaining cheese. Bake at 350°F for 45 minutes to an hour, or until the cheese is melted and bubbly, and the edges are beginning to brown.
How should you store cheesy potatoes?
If you’re lucky enough to have leftovers, store the cheesy potatoes in a tightly covered container in the fridge for up to 5 days or in the freezer for up to 3 months. Here's
how long other leftovers will last.
Can you make cheesy potatoes ahead of time?
Cheesy potatoes are the perfect
make-ahead dish. Ingredients can be mixed the day before, and stored in the refrigerator for up to 24 hours before cooking. They can also be frozen in an airtight container up to 3 months ahead. Just thaw overnight in the refrigerator before cooking. If you liked these cheesy potatoes, check out more of our
potato recipes.
—Catherine Ward, Taste of Home Prep Kitchen Manager 
Total Time
Makes
