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Triple Cheese Potato Bake

  • Course: Side Dish

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds Wrap® Pan Lining Paper
  • 2 cans (10 3/4 oz. each) cream of chicken soup
  • 1 container (8 oz.) sour cream
  • 1/2 teaspoon pepper
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped roasted red pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 package (30 to 32 oz.) frozen hash brown potatoes


Step 1

PREHEAT oven to 350°F.

Step 2

LINE a 13x9x2-inch baking dish with Reynolds Wrap Pan Lining Paper with parchment paper side toward food. Crimp Pan Lining Paper around rim of pan; set aside.

Step 3

COMBINE soup, sour cream and pepper in a large bowl; blend well. Add onions, red pepper, cheddar cheese, Swiss cheese and 1/4 cup Parmesan cheese. Stir in potatoes. Spoon mixture into lined pan in an even layer; sprinkle with remaining Parmesan cheese.

Step 4

BAKE uncovered 1 to 1 1/4 hours or until bubbling and golden brown.

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