Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

A wonderful rich and creamy hash brown brunch recipe with smoked gouda and provolene cheeses. A gourmet touch to this recipe from my new favorite casserole cookbook.

Ingredients Nutrition

Directions

  1. In a very large bowl whisk together soup and milk.
  2. Stir in potatoes, gouda cheese, 1/2 cup of provolone cheese, cream cheese, chives, and pepper and spoon into a greased 2-quart casserole.
  3. Bake in a 350 degree oven, covered for 40 minutes.
  4. Uncover, stir mixture, and sprinkle with remaining provolone cheese. Leave uncovered and bake for approximately 30 minutes more or until top is golden brown and potatoes are tender.
  5. Let stand 10 minutes before serving.

Reviews

(4)
Most Helpful

A fantastic taste of smokey goodness. I followed your recipe as written but I can see this working equally as well with regular hashbrown potatoes for those that aren't partial to onions and peppers. I caution reviewers to not skimp out by using something other than smoked gouda as this is what makes this potato casserole FANTASTIC. Instead of provolone I did use shredded chedder. Made for RecipeTag in KK's forum~

CoffeeB March 25, 2010

I loved that smokey flavor from the smoked gouda and even from the provolone cheese. This is fantastic and more exciting than the usual hashbrown casseroles. My hashbrowns were the plain variety, so I added my own chopped peppers and onions. I also used cream of potato soup.... just because I never buy cream of chicken. This recipe is a keeper; thanx!

*Parsley* October 16, 2007

This was delicious. I think it's the smoked gouda that makes the recipe. I wouldn't make it with a type of cheese, that has a strong taste which would compete with the gouda; the provolone was just the right choice. This is not an OVERLY salty dish, which I appreciate, but with the frozen potatoes and gouda cheese, it certainly didn't lack for saltiness.

echo echo October 12, 2006

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