Cheesy Potato Caserole
Author: Karen Martin
Ingredients
- Bag frozen Hash Browns
- 1 pt. Heavy Whipping Cream
- Salt
- Pepper
- Skim Milk
- ½ Small Onion, chopped, to taste
- 2 C. Shredded Cheddar Cheese(May use light but not fat free)
Instructions
- Use a 13 x 9 pan sprayed with Pam.
- Spread potatoes in bottom.
- Sprinkle Onion to taste over, then salt and pepper.
- Pour Whipping Cream over and pour milk until you can just start to see a little milk through potatoes but do not cover with milk.
- Bake at 325 (1½ hours) or 350 for 1 hour, until lightly browned.
- Sprinkle cheese over top and return to oven until melted, about 5 - 10 minutes.
- May layer in crock pot to serve(keeping heat on low so casserole stays warm.
Notes
Many times to cut down on fat I use Half and Half. Once heavy cream or half and half is poured on I finish with Skim Milk until I start to see milk coming through potatoes. I double recipe for larger group.
