Hash Brown Potato Casserole

HASH BROWN POTATO CASSEROLE
Recipe Rating:
 1 Rating
Serves: 10
Prep Time:
Cook Time:
Cooking Method: Bake

Ingredients

3 Tbsp unsalted butter
1 onion, chopped fine
2 garlic cloves, minced
2 1/2 c heavey cream
1 1/2 c pounds yukon gold potatoes, peeled and cut into 1/2 inch cubes
1/8 tsp grond nutmeg and salt and pepper
1 tsp grated lemon zest plus 2 teaspoons juice
5 c frozen shredded hash brown potatoes, thawed and patted dry with paper towels
1 1/2 oz parmesan cheese, grated
1/4 c finely chopped fresh chiv es

The Cook

Josephine Quick Recipe
Cooked to Perfection
Indianapolis, IN (pop. 2.8M)
Kayliann
Member Since Jan 2012
Josephine's notes for this recipe:
I prefer the buttery flavor of Yukon Gold Potatoes or you can use Ore-Ida Country style Hash Brown.
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Directions

1
Adjust oven rack to middle rack position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 30 seconds. stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoon salt, and 1 teaspoon pepper.
2
Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat stir in lemon zest and juice.
3
Transfer potato mixture to 13 by 9 inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat.
4
Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining 1/2 cup cream, remaining 1/2 cup broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. off heat, stir in 1/2 cup parmesan and 2 tablespoons chives.
5
Remove baking dish from oven and top with shredded potato mixture. sprinkle with remaining Parmesan and continue to bake until top is golden brown. Let cool for 15 minutes then sprinkle with remaining chives. Enjoy.
Comments

2 comments

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user Bob Wakeman Bigcatfish - Apr 17, 2013
I will be trying this in my dutch oven. Over the open fire..
user Josephine Quick Kayliann - Apr 17, 2013
wow that sounds good.

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