Creamy Hash Browns Potato Casserole

"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!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
photo by Nimz_ photo by Nimz_
Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. Fantastic method. I simply sautéed diced onion before adding the wet ingredients for the sauce. If it's taters, gotta have onion!!!!!!
  2. 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!
  3. Nice garlicky version of cheesy hash brown potatoes.
  4. 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 :)


  1. Onions sautéed prior to sauce ingredients.


<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src= border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src= alt= /> <br /><img src= border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=;</p>
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