Make Ahead Potato Onion Gratin

By brandnewlife

Ingredients

• 2 tablespoons plus 1/4 cup butter
• 1 large onion, chopped (1 cup)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 cups chicken broth
• 1 1/2 cups whipping Cream
• 15 cups frozen shredded hash brown potatoes (from two 30-oz bags)
• 1 cup finely shredded parmesan cheese
• 3 cups soft white bread crumbs (about 4 slices)

Preparation

Step 1

1. Spray 13x9" (3 qt ) glass baking dish with cooking spray; set aside

2. In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium heat. Stir in onion, salt and pepper; cook stirring occassionally, about 5 minutes or until softened a golden brown.

3. Stir in broth and cream, heat just to boiling over medium heat; fold in potatoes. Stir in Parmesan cheese. Spread in baking dish. Cover with foil; refrigerate up to 24 hours.

4. Heat oven to 350*. Bake uncovered 30 minutes.

5. Meanwhile, in small microwavable bowl, micowave remaining 1/4 cup butter uncovered on High 15 - 20 seconds or until melted. Stir bread crumbs into melted butter; set aside.

6. Remove potatoes from oven sprinkle bread crumbs on top. Return to oven and bake 40 to 50 minutes longer or until topping is golden brown and edges are bubbly. Let stand 5 minutes before serving.

Servings: 26