Chive & Onion Hash Brown Potatoes |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A friend once told me about a potato dish her mother used to make. She remembered that Swiss cheese and butter were standouts. Here's my re-creation. She actually liked it better than her momâs version. Ingredients:
1-1/2 cups half-and-half cream |
1 container (8 ounces) spreadable chive and onion cream cheese |
2 tablespoons dried minced onion |
1 teaspoon salt |
1/2 teaspoon pepper |
2 packages (20 ounces each) refrigerated shredded hash brown potatoes |
2 cups shredded swiss cheese |
3 tablespoons minced fresh chives, divided |
2 tablespoons butter, cubed |
Directions:
1. Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.
2. In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
3. Bake, covered, 35 minutes. Bake, uncovered, 10-20 minutes longer or until edges begin to brown and potatoes are heated through. Let stand 10 minutes before serving. Sprinkle with remaining chives. Yield: 12 servings (3/4 cup each).
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