Cheesy Hashbrown Potatoes
Guest post from Brigette Shevy
While I love scalloped potatoes, classic hashbrown casseroles, and basically anything with potatoes and cheese, I don’t like the fact that most recipes call for cream soups and/or sour cream – ingredients that I don’t regularly buy and almost never have on hand.
Either that, or they require making a stove-top sauce with butter and flour and milk… which would be fine if I could actually make a sauce without lumps (my Vita-Mix has saved the day for me on more than one occasion!)
So I was thrilled when my mother-in-law introduced me to a family recipe that would solve all my potato recipe issues… for good!
Not only does this recipe rely on basic ingredients that we all keep around (no can opener needed), there is no tedious (or in my case, frantic!) stirring and whisking involved. And did I mention it’s cheap? And flexible! You can add a couple of more potatoes to it stretch a little further, and the amount and kind of cheese can be adjusted according to your personal taste.
This is a perfect side dish to accompany all your upcoming summer cookouts as it pairs well with hamburgers or grilled meats. Kids and adults love it! I like to make it up early in the day and pull it out of the refrigerator shortly before baking it.
I never use frozen hash browns, but I’m weird like that. If you want to save yourself some time, I would definitely recommend starting with frozen hash browns.
The best part about this gluten-free recipe – if I haven’t convinced you to try it yet – is that it tastes great!
Cheesy Hashbrown Potatoes
Makes a 9×13 pan (8-10 servings)
- 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 ½ teaspoons salt
- Shredded Parmesan cheese
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!)
Rinse in cold water and peel (the skins will fall off with just a little bit of pressure – it’s not necessary to get every little piece of skin off). Let cool and then dry the potatoes (I use a paper towel to do this) Once potatoes are dry, grate them to resemble hash browns.
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.
Bake at 350 degrees for 50-60 minutes, or until cheese is browned (I usually turn the broiler on high for the last 1-2 minutes). Let stand 5 minutes before serving.
What is your favorite go-to potato recipe?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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