Cheese Potato Bake

We enjoyed this very simple but delicious potato casserole from the "Library of Family Favorites” contributed by Kelly Hyland. It’s a good recipe for entertaining; it cooks without much attention while you prepare the rest of your meal, and even non-adventurous eaters like it.
Since I wanted this for a weekday lunch, I reduced the recipe to 2 servings.  I’m giving both amounts for you.
I like the little 5 x 7” Pyrex glass refrigerator dishes for reducing recipes baked in a 13 x 9” pan – they hold about ¼ of a recipe, and because they are a similar shape and thickness, baking times only have to be reduced a little.  They hold about 3 cups; half of a 7 x 11” casserole.  I shortened the initial baking time to 40 minutes for the smaller casserole and 10 minutes for the final baking.

   Grandma Mak's Cheese Potato Bake

2 servings
8 servings
1/2 pound
Frozen Hash Browns, Shredded

2 pounds
Frozen Hash Browns, Shredded
1/2 cup
Half and Half

2 cups
Half and Half
1/4 cup(1 ounce)
Cheddar Cheese

1 cup(4 ounces)
Cheddar Cheese
Salt and Pepper
To taste


To taste

5 x 7” casserole


9 x 13” casserole

Preheat oven to 350°. Spray pan with cooking spray.  Pour in hash browns and spread evenly.
Pour half and half on top.  Cover and bake 40-45 minutes.  Add salt and pepper, stir.  Top with cheese. 
Bake, UNCOVERED, for an additional 10-15 minutes.  Total baking time 50-60 minutes.  (Mr. Dell’s Potatoes recommends potato casseroles should be baked to a minimum of 180° before serving, without overbaking.)
$ 4.13 per 8 serving recipe; 54¢ per serving

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