CHEESY HASHBROWN POTATOES

By porklion

Ingredients

• 8-9 medium large potatoes OR 2 lbs. frozen shredded hashbrowns
• 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheeses you prefer)
• 2 cups milk
• 4 Tablespoons butter (I only use 2!)
• 1 1/2 teaspoons salt
• Shredded Parmesan cheese

Details

Servings 8
Adapted from moneysavingmom.com

Preparation

Step 1

Preheat the oven to 350 degrees.

If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender. (NOTE: I’ve tried skipping the boiling part and just using shredded raw potatoes and it doesn’t taste the same. So don’t skip this step!)

Place shredded potatoes or frozen (unthawed) hashbrowns in a 9×13 pan. Sprinkle with shredded cheese and stir lightly to combine.

Heat milk, butter, and salt in a separate pan until butter is melted (I do this in the microwave). Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.

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