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Four-Cheese Potato Bake

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Ingredients

  • 1 bag 28 oz frozen potatoes O’Brien with onions and peppers
  • ⅓ cup vegetable oil
  • 1 cup shredded Cheddar cheese 4 oz
  • 1 cup shredded Gruyère cheese 4 oz
  • ⅔ cup crumbled blue cheese
  • 1 container 8 oz chives-and-onion cream cheese spread
  • 5 slices bacon crisply cooked, crumbled
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2 medium green onions sliced

Instructions

  • Heat oven to 375°F.
  • Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • Cook potatoes as directed on package, using oil.
  • Meanwhile, in medium bowl, mix shredded cheeses, blue cheese, cream cheese spread, bacon, pepper and salt.
  • Spread cooked potatoes in baking dish.
  • Spoon cheese mixture in dollops over potatoes (potatoes do not have to be completely covered).
  • Bake uncovered 20 to 25 minutes or until cheeses are melted and bubbly.
  • Top with onions.

Notes / Tips / Wine Advice:

Kitchen Secrets

To add some heat to these potatoes, substitute spicy jalapeño or smoky chipotle cream cheese spread for the chives-and-onion flavor.
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Course Cheese / Side Dish / Vegetables
Holliday Christmas
Diets Vegetarian