CREAMY HASH BROWNS POTATO CASSEROLE

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Creamy Hash Browns Potato Casserole image

I have served this dish many times and always get rave reviews. The original recipe called for cooking, peeling and shredding russet potatoes. I decided to make it easier by substituting frozen hashbrowns!

Provided by jkoch960

Categories     Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

32 ounces hash brown potatoes, shredded and thawed
1 cup heavy cream
1 cup chicken broth
4 medium garlic cloves, minced
4 teaspoons unsalted butter
3/4 cup grated parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded cheddar cheese

Steps:

  • Preheat overn to 350. Placed shredded hashbrowns in large bowl and set aside.
  • Bring cream and broth to simmer in small saucepan. Remove pan from heat and stir in garlic, butter, and Parmesan.
  • Pour cream mixture into bowl with potatoes and stir to combine. Stir in salt and pepper.
  • Scrape potato mixture into 2-qt. baking dish and sprinkle with cheddar cheese.
  • Cover with foil and bake for 30 minutes.
  • Uncover and continue to bake until top is nicely browned, 20 to 25 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 555.7, Fat 37.1, SaturatedFat 16.4, Cholesterol 76.3, Sodium 989, Carbohydrate 42.3, Fiber 3.7, Sugar 2, Protein 13.7

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