Reviewed: Nov. 15, 2009

Doubled the potatoes, used a little less than half the butter recommended, and skipped the potato chips. Always a favorite at pot luck dinners. Occasionally, for a change, I add bacon pieces.

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JNGoldstein

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Reviewed: Aug. 4, 2009

I agree with the rest of the reviews to cut down the butter to 1/4. I also put corn flakes (instead of chips) on top after it was done baking, to add another texture. I brought this dish to a potluck :) Very delicious! Thanks for the recipe.

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Kendra

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Reviewed: May 26, 2009

wow, creamy and delicious. i used regular potatoes and had to bake them longer. this was one of the best potato recipes i have ever tried and it will become a regular that i cook for the family.

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robinnroger

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Reviewed: Mar. 13, 2009

I omitted the chips and butter because of other reviews. I made this to use up some hashbrowns I had bought in bulk. I also made this in a big casserole dish so added onion soup and mushroom soup. My kids and picky husband loved it! I will make this again with boiled potatoes next time. Thanks!

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Aussiechick

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Reviewed: Mar. 27, 2008

I have made this recipe for years to rave reviews, with a couple of adjustments. I always put in a 2 lb. bag of hash browns instead of the 1 lb. that is called for here. Also I use cream of celery or cream of mushroom soup instead of cream of potato. Finally I add the crushed corn flakes mixed with a little butter on top to give it a little crispy topping and this is my holiday potato recipe. The best part is that it can be made ahead of time, like the day before (keep refrigerated), which is a big plus at holidays. Just don't put the crushed corn flakes/butter on top until ready to bake.

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Vicki

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Reviewed: Mar. 23, 2008

this is an awesome casserole! i made this for easter today and everyone devoured it. Add some fresh snipped herbs (i did dill and rosemary) and some white pepper and it's delish :)

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allecto

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Reviewed: Jan. 25, 2008

Oh man these were good. We actually doubled the recipe and used fresh cut yellow potatoes (skins on) and they were fabulous. It perfectly fills a 9X13 doubled, you will just need to cut them small bite size and cook just a tad longer. Thank you for submitting this one!!

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Mamma of 9

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Oct. 19, 2007

This recipe was really good, almost tasted like my "loaded maashed potatoes. It was great with a few modifications: I peeled my own potatoes instead of using frozen has browns (about 9) and boiled them on the stove in water for about 30-45 minutes. Once they were cooked and drained, I mixed all of the ingredients together and substituted a can of cream of mushroom for cream of potato. I also added bacon bits and salt and pepper to the mixture. I only had to bake them for about 20-25 minutes since the potatoes had been boiled. Really delish! Hope this helps!

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SexyCadence311

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Jul. 9, 2007

Our family's favorite way to mix cheese and potatoes! This is a very cheesy dish, and I can't eat a lot at one time because of how rich it is, but boy is this a great recipe!

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Cheryl Mingus

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Oceanside, California, USA

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Reviewed: Jan. 4, 2007

This is a good side dish. I did make a few modifications though. I didn't use all of the cheese that was suggested. 16oz seemed like quite a bit. I mixed 8 oz in with the potatoes and sprinkled about 1/2 cup on top. In addition, I mixed in 1/2 cup each of onions and green peppers. I omitted the potato chips. Delicious!

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Mom2trips

Cooking Level: Intermediate

Home Town: Farmville, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Nov. 21, 2006

this is a recipe that most other people may like. I do not like the texture of scalloped-like potatoes. the combination of ingredients; however, were very good. I may use this recipe again and just adapt it to be more like mashed potatoes.

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mjnauert

Cooking Level: Intermediate

Home Town: Sherwood, North Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 16, 2006

Great dish - brought it for a Holiday party at work and everyone loved it. I recommend using half the amount of butter and extra potatoes.

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Jaclyn

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Reviewed: Jul. 10, 2006

Realy good and easy to make.

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Gert Gouws

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Reviewed: Mar. 15, 2006

I liked this, though I wish there had been a higher potato vs. other stuff ratio. It was a little too saucy for me. I think I would use twice or half as much more potatoes next time. Also, I found the butter to be unneccessary; the grease from the cheese and the water from the potatoes seemed to provide plenty of liquid. I left off the potato chips and topped it with more cheese, which I allowed to melt and form a crust. I think you could make a "lower fat" version of this if you used low fat soup, cheese, and sour cream, etc... All in all, a good recipe.

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ANNALOU18

Cooking Level: Expert

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Reviewed: Nov. 25, 2005

These were ok. A bit bland for my taste but I need a recipe without onions since two people in my family cant stand them. They LOVED this dish. Everyone else thought it was lacking a little something. If I added onions they would be perfect. Other than that they were good. I did add an extra 1/2 bag of hash browns like some of the other suggestions or it would have been too "soupy". That was a great tip. :)

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DADAD80

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Reviewed: Jan. 13, 2005

I give this five stars for how easy and yummy it is. i usually perfer not using canned soup but i needed somthing quick. To cut down on the time I first heated the potatoes through on the stove, this also makes them a little crispy. All I had was cream of chicken. I did not follow any of the measurements since I am only cooking for two and didn't know how much potatoes I was actually using. I just put it together so it was creamy enough. Used butter and bread crumbs insted of chips.

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AJay7

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Oct. 4, 2004

Awesome!! Everyone wanted more and the recipe. It's a new family favorite.

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Anonymous

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Reviewed: Aug. 23, 2004

Very good recipe. Be sure to use an extra 1/2 lb. of potatoes and only 1/4 lb. of butter. This is a keeper.

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Marge

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 24, 2004

This is a potluck favorite. The only revision I made was to increase the potatoes by about 1/2 lb. Just looked like it would be too soupy otherwise. Thanks for a keeper!

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CORYCOOKS

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Reviewed: May 20, 2004

Reaaly great, I sometimes put a chopped onion in & cream of chicken soup is I don't have potato, I also use the mexican or nacho cheese & put crusghed corn flakes with a little melted butter on top . Great Thanks Great for a crowd as well

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MAGGIEMAEW

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