Smoky Cheese and Potato Bake

Smoky Cheese and Potato Bake

Enjoy this creamy hash-brown potato side dish slow cooked with Gouda cheese, sour cream and canned mushroom soup - delightful comfort food!

Prep Time



Total Time






(10 3/4-oz.) can condensed cream of mushroom soup
(8-oz.) container (about 1 cup) sour cream
(7-oz.) round hickory-smoked Gouda cheese, cut into 1/2-inch cubes
cup roasted red bell pepper strips (from a jar)
(32-oz.) pkg. (8 cups) frozen southern-style cubed hash-brown potatoes, thawed
  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.
Makes 14 (1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
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.
Ingredient Substitution
Substitute condensed cream of celery soup for the mushroom soup.
Kitchen Tip
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.

Nutrition Information:

1 Serving (1/2 Cup)
  • Calories 180
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 5g,),
  • Cholesterol 25mg;
  • Sodium 320mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 1 1/2 Other Carbohydrate;
    • 1/2 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.