Super creamy scalloped potatoes
Featured Pinch Tips Video
- 1 pkg
- (32 ounces) frozen hash brown potatoes, slightly thawed
- 1/2 c
- pre-shredded parmesan cheese
- 2-3 clove
- garlic, sliced
- salt and pepper
- 2 c
- heavy cream
1Place a rack in the center of the oven and preheat the oven to 400 degrees F.
2Place half of the hash browns in an even layer in a 13 x 9 glass or ceramic baking dish. Break the hash browns apart with your hands if they are still mostly frozen. Sprinkle the Parmesan cheese and garlic slices evenly over the top.
3Season with salt and pepper. Place the remaining hash browns in an even layer on top of the Parmesan. Pour the cream over the potatoes and then dust the cream with paprika. Cover the baking dish with foil.
4Bake the potatoes until the cream bubbles and the potatoes are tender, about 30-35 minutes. Remove the baking dish from the oven and let the potatoes rest for about 5 minutes and then serve.