Reviewed: Apr. 3, 2011

The flavor of these were a bit bland, but they were very creamy. I topped them with cheddar as others suggested. My one drawback was that they turned to a very mushy consistency-my hubby compared them to cheesy mashed potatoes. May have to play with this one a bit.

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Reviewer:

AUNTNAN218

Reviewed: Nov. 8, 2010

This was very Easy. My family loved it. No leftovers at all!

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Reviewer:

clairissa

Reviewed: Jun. 15, 2009

served it with a rib-eye & sauteed onions. i thought this was a great recipe, i added season salt & pepper to the potatoes before adding the sauce & i only had to cook it for an hour.

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Reviewer:

JMJFIELDS

Reviewed: Jul. 27, 2008

I made this recipe and served it with meatloaf. I was searching for a recipe that called for ingredients I had on hand - and I was in luck when I found this one! It was a snap to mix up and we ate it all - a good sign of a good recipe. I agree that it is best to add some salt and pepper but I always like to let each person season for their tastes so it's not necessary to add while baking.

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Reviewer:

DMATTHEWS19

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 7, 2007

These are okay. My husband loved them, I thought they were just alright, nothing spectacular.

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Reviewer:

HomeschoolMom78

Cooking Level: Expert

Living In: Bartlesville, Oklahoma, USA

Reviewed: Feb. 7, 2007

I rated at 4 only because this was more scalloped potatoes than cheesy potatoes. The flavor was excellent! I made some changes...I didn't have frozen hashbrowns, so I diced potatoes then boiled them for a about 5 minutes. Then I added the cheese mixture (I used cheddar). I also used milk instead of half and half. Next time I would cut the milk and butter in half. Good recipe, but I'll make with my changes.

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Reviewer:

SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

Reviewed: Oct. 21, 2006

This is absolutely the best cheesy hash brown recipe I've ever had and to top it off it's soooooo simple!!!!! I made 2 9x13 pans of it for some hard working farmers along with mock filet mignons and came home with about a spoonful of potatoes left over!!! I did cut down on the amount of butter like other reviewers. This is a definite keeper!

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Reviewer:

Snuffysmommy

Reviewed: Nov. 23, 2005

I've made this recipe several times and everyone loves it. I just add a little salt/pepper to taste and it's easy to make - wonderful to eat!

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Reviewer:

B Mullins

Reviewed: Jun. 2, 2005

The best! My entire family loved this recipe! It disappeared so fast. I may make it sometimes with some ham in it, so we don't have to have a meat separate from this dish. (Oh, or chicken. Yummy!)

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Reviewer:

GRACEHHOPE

Cooking Level: Intermediate

Reviewed: Jan. 9, 2005

I cant even count how many times I have made this recipe, its one of my favorites! My tips... cut the butter in half. Using the full amount tends to make it a little oily especially with all the chesse. Mix the sauce and leave in the fridge at least overnight, the potatoes soak up most of the sauce. Then a few hours before I cook it I let it warm up on the counter. The potatoes cook much better and melt in your mouth if they arent frozen when you bake them.

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