Rich and Creamy Potato Bake #774 12/05

Categories:
casserole, New 2005, potato

1 cup half & half
1/4 cup Butter
3/4 teaspoon Salt
16 oz frozen Southern Style hash browns; thawed
1/4 cup grated parmesan

In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a in a Pammed 8 X 8 baking dish. Pour cream mixture over potatoes. Sprinkle with the parmesan cheese. Bake uncovered for 55 minutes or until potatoes are tender and top is golden brown. I used 1 1/2 cup cream and baked for only 45 minutes. It was great, but too soupy. Jean does not like this one.

Contributor: Taste of Home

Yield: 4 servings