Cheesy Potatoes (Easy Au Gratin Potatoes)

This side dish appears every Easter and Christmas Eve to go along with the holiday ham. We never have any leftovers.

• Ready In: 2 hrs 25 mins
• Serves: 12-16

Ingredients

• 2  lbs frozen shredded hash browns, thawed
• 1 (10 1/2ounce) can  cream of potato soup or 1 (10 1/2ounce) can  chicken soup
• 1 (10 1/2ounce) can  cream celery or 1 (10 1/2ounce) can  cheddar cheese soup
• 1⁄2 cup sour cream
• 1⁄4 cup  chopped onion
• 2 -3  garlic cloves, minced or 1⁄2-3⁄4 teaspoon garlic powder
• 1⁄4 cup butter
• 1⁄2 teaspoon salt (more or less to taste)
• 1⁄4 teaspoon ground pepper (more or less to taste)
• 1  cup  shredded sharp cheddar cheese
• 1  cup  crushed  corn flakes
• 3  tablespoons  melted butter
• 1  tablespoon dried parsley

Directions

1. Place thawed hash browns in very large bowl. Add creamed soups and sour cream; stir to combine and set aside. In saute pan melt 1/4 cup of butter and saute onion and garlic till tender. Add to potato mixture along with seasonings and cheese. Stir together till nicely combined. Spread evenly into a 9 by 13 inch greased glass baking dish. In a small bowl combine Corn Flakes with the melted butter. Evenly place topping over potatoes then sprinkle over topping with dried parsley. Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes, then remove foil and bake 30 more minutes, or till golden and bubbly. Let stand 15 minutes before serving.