A few summers ago, Mike and I were visiting his family in Milwaukee and we had a wonderful dinner with his brother and sister-in-law, Dave and Barb. Dave made spectacular steaks on his grill and Barb made the nicest, creamiest potato casserole I ever had. So, when I was making it again here in Rochester it occurred to me that I had never shared the recipe with all of you.
I know there are a lot of potato casserole people out there and I am happy to give you a new recipe since frankly I am getting really tired of that cream of mushroom soup and cheese one everyone makes. No offense, but let’s try something new.
Barb's Parmesean Potatoes
I know there are a lot of potato casserole people out there and I am happy to give you a new recipe since frankly I am getting really tired of that cream of mushroom soup and cheese one everyone makes. No offense, but let’s try something new.
Barb's Parmesean Potatoes
24 oz. frozen hash browns, thawed and drained – I buy the country style ones that are not cubes, but shredded
2 ½ - 3 c. half and half
1 stick butter melted (hello Paula Dean)
¾ c. parmesan cheese
¼ c. diced onion
Salt and pepper and seasoned salt
I leave the hash browns out in a bowl early in the afternoon, then spread them in a 9x13 pan. Toss with onion. Pour on the cream and butter. Sprinkle on the cheese, salt and pepper (about ½ tsp. each and a sprinkling of seasoned salt for color) and bake for 45 minutes at 350 degrees. These are so nice. They are not too thick and are creamy without being too rich! Give them a try!
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