hash brown potato casserole

Name: Hash Brown Potato Casserole
Prep time: 35 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: 3 tablespoon(s) unsalted butter; 1 - onion, chopped fine; 2 - garlic cloves, minced; 2 1/2 cup(s) heavey cream; 1 1/2 cup(s) pounds yukon gold potatoes, peeled and cut into 1/2 inch cubes; 1/8 teaspoon(s) grond nutmeg and salt and pepper; 1 teaspoon(s) grated lemon zest plus 2 teaspoons juice; 5 cup(s) frozen shredded hash brown potatoes, thawed and patted dry with paper towels; 1 1/2 ounce(s) parmesan cheese, grated; 1/4 cup(s) finely chopped fresh chiv es

(1 RATING)

51 Pinches

Josephine Quick

Indianapolis, IN

Updated on Apr 13, 2013

I prefer the buttery flavor of Yukon Gold Potatoes or you can use Ore-Ida Country style Hash Brown.

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prep time 35 Min

cook time 45 Min

method Bake

yield 10 serving(s)

Ingredients

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

How To Make hash brown potato casserole

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
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