Thursday, August 5, 2010

Cheesy Garlic Potatoes

We wanted to try a different kind of hashbrown casserole and found this on the internet. We changed the recipe a bit---and roasted the garlic. This was WONDERFUL! We had company the night we made it and everyone liked it. It will become a regular to our menu!

Cheesy Garlic Potatoes
adapted from Paul Kirk’s Championship Barbecue
Serves 10-12

2 pounds frozen hash browns, thawed and drained
1 cup diced onion
One 14.75-ounce can condensed cream of roasted garlic soup
1 cup sour cream
½ pound mozzarella cheese, shredded
4 cloves roasted garlic,mashed (1 TBSP)
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
¼ cup (1/2 stick) unsalted butter, melted

Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish

Combine the hash browns and onion in a large bowl. In a medium-size bowl, combine the soup, sour cream, cheese, garlic, salt and pepper and blend well. Pour over the potato mixture and blend well.
Pour the mixture into the prepared pan and spread out evenly. Drizzle the melted butter evenly over the top. Cover with aluminum foil and bake for 45 minutes.
Remove the foil and bake until the top is golden brown, about 15 minutes longer.

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