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8 servings, 1/8 recipe (118 g) each
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Potato mixture can be baked ahead of time. Cool, then refrigerate up to 24 hours. When ready to serve, bake, uncovered, in 350ºF oven 15 to 20 min. or until heated through.
Serve topped with sour cream or applesauce.
If you don't have Yukon gold potatoes, you can prepare recipe with baking potatoes instead. For best results, do not use waxy potatoes, such as red potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I really liked this dish. It was something different from the routine mashed potatoes. I did and garlic powder, salt and little lemon to the mixture. Some reviews said it was dry so I put in 2 eggs and used 1/2 flour. Turned out really good. Will make again. also I used marble cheese
I made this for a Family Dinner on Dec 26th...probably not the best decision for a first time try at this receipe. The reccomendation in the Kraft Magazine that it could be reheated, was a bad one. I'm sure fresh out of the oven would have been better as well as the addition of some herbs to add a little more flavour. I will try once more to be fair.
I've made this recipe plenty of times!!! It's an awesome recipe....I also adjusted the ingredients a little bit...less flower less onion more potato and cheese and added some seasoning. Definitely worth trying! I always say a recipe is just a canvas...you add your own touch to it!!