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Cheesy Artichoke and Potato Casserole #5FIX

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“5-Ingredient Fix Contest Entry. This has become a staple Sunday dinner recipe. I often serve it with a simple herb and pork roast and a simple baby green salad. The casserole is an adaptation of one that I found on line but was very pricey to make. If you can't find Gruyere cheese, Swiss is fine but I would really try the Gruyere. It's expensive but is well worth it because the other ingredients are relatively cheap. This also freezes beautifully and is very easy to make in big batches. Hope you enjoy it as much as my family has.”
1 9×13 pan

Ingredients Nutrition

  • 1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
  • 1 (15 ounce) canquartered artichoke hearts (drained, but save the juice)
  • 1 (8 ounce) containerwhipped cream cheese with chives
  • 2 cups shredded gruyere cheese
  • 1 (10 ounce) cancondensed cream of onion soup (You can use cream of potato if your family doesn't like the onion idea. I have also done it with cre)


  1. Thaw potatoes in a colander until completely thawed. Place in a large bowl. In a smaller bowl combine cream cheese, condensed soup, Gruyere cheese and mix well. Add this cheese mixture to the potatoes and add the artichoke hearts as well. If the mixture looks too thick you can add some artichoke liquid to thin it a bit.
  2. Pour into a grease 9×13 pan and bake 30 minutes in a 350 degree oven. Serve hot and enjoy! We have used any leftovers for breakfast the next day as well.

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