Prep 5 mins
Cook 1 hr
This is the only way my family will eat au gratins. Very easy and quick, but with big flavor.
- 1 (2 lb) bagof o'brian frozen hash brown potatoes
- 1 1⁄2-2 cups sharp cheddar cheese, grated
- 3⁄4 cup cream or 3⁄4 cup half-and-half
- Spray a large, deep loaf pan with non-stick oil spray.
- Layer frozen potatoes and cheese, making three layers, and ending with cheese.
- Pour cream or half& half evenly over all.
- Cover pan with foil and seal well.
- Bake at 375 for 1 hour, removing foil for last 15 minutes.
- I don't usually add salt before baking as most cheddars are fairly salty.
- This can be varied by using different cheeses such as swiss, blue, smoked gouda, etc.
- You can also use plain hash browns if you don't like the onion/green pepper taste.
- I've never made this using the low-fat/non-fat versions of cheese or cream, but I wouldn't recommend subbing them.
- The glory of this recipe is its decadence.
These were very easy to make and we all enjoyed them. I followed the recipe as written, using 2 cups of cheddar. When pulling the cover off, I found that they needed a bit more half and half. I didn't measure, I just added it. I also added a good bit of salt and pepper at that time as I thought they tasted a bit bland. With the changes. we enjoyed this as a nice, easy side dish tonight. Hubby thought they would also be good for breakfast- just add some eggs.
I used frozen grated hashbrowns as that's all I had on hand. I baked them as stated early in the day and refrigerated them. I took them out and poured a bit more 1/2 and 1/2 on top and reheated, uncovered for 20 or 30 minutes. If using the unseasoned hashbrowns I would recommend adding salt and pepper , or garlic or whatever seasonings you prefer. This was a very simple recipe to cook and had a nice flavor. Thank you for sharing your recipe Vina!