Preheat oven to 325-degrees. Spray a 9×13” baking dish with cooking spray and set aside. Cover quartered potatoes with water in a large pot and bring to a boil. Cook for 20 minutes or until tender, but still firm. Drain and set potatoes aside.
Combine remaining ingredients (except cheddar cheese) and stir into the warm potatoes until mixed. Spread creamy potato mixture into the pan and top with shredded cheddar cheese. Cover with foil and bake for 60 minutes. Uncover and bake for 5 more minutes. Serve warm.
For best results, shred your own cheese (regular or light) from a block of cheese