Creamy Hash Browns Potato Casserole

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

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!

Ingredients Nutrition


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


Most Helpful

Easy and yummy. I used half and half instead of heavy cream and I still had great results. I mixed about half of the cheese right into the potatoes. This goes well with almost any meat. Thanx for sharing!

*Parsley* February 14, 2012

Nice garlicky version of cheesy hash brown potatoes.

Laura O. January 28, 2012

Excellent. Creamy, garlicy, cheesy and rich. What's not to like. Very easy to make too. This will be a hit for family gatherings. For tonight I cut it in half and it still made a lot. Thanks for sharing. Made for your win in Summer Spectacular 09 :)

~Nimz~ July 05, 2009

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