Creamy Shredded Potato Bake

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 10/3/21
Golden hash browns in black frying pan

4kodiak / Getty Images

Prep: 15 mins
Cook: 55 mins
Total: 70 mins
Servings: 8 servings
Nutrition Facts (per serving)
440 Calories
35g Fat
27g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 440
% Daily Value*
Total Fat 35g 45%
Saturated Fat 14g 70%
Cholesterol 61mg 20%
Sodium 717mg 31%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 6g
Vitamin C 5mg 25%
Calcium 127mg 10%
Iron 1mg 3%
Potassium 397mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We are all familiar with crispy hash brown potatoes as a side dish with eggs, but this bag of frozen shredded potatoes can do a lot more than just sit on the plate. When combined with cream, butter, and cheese, hash browns turn into something unexpected and irresistible. The potatoes still crisp up but are surrounded by a rich creaminess, making a casserole that is the best of both worlds. It will be a hit at family gatherings, potluck parties, and—since it is so easy to make—the everyday breakfast table! Just don't forget to thaw the potatoes before you begin the recipe.

Ingredients

  • 2 cups half-and-half (or light cream)

  • 1/3 cup unsalted butter

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon white pepper

  • 2 (12-ounce) packages frozen shredded hash brown potatoes, thawed

  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients. 

  2. Preheat oven to 325 F.

  3. Combine half-and-half, butter, salt, and pepper in a small saucepan over medium-low heat and cook until butter melts. Do not let cream boil.

  4. Place thawed potatoes in a 13 x 9-inch glass baking dish. Pour hot cream and butter mixture over potatoes. Sprinkle with Parmesan cheese.

  5. Bake for 45 to 55 minutes until potatoes begin to brown on top. Serve warm.

Tips

  • If you are watching your fat intake, this recipe may a bit of a splurge but you can lighten it up by choosing to use the half-and-half over light cream. Half-and-half, which is equal parts whole milk and light cream, has 12 percent fat while light cream has 20 percent fat.
  • This dish is perfect to bring to pot lucks; if you need to serve closer to 20 people, the recipe can easily be doubled.

Recipe Variations

  • This creamy shredded potato casserole is the perfect recipe for which to add meat and your favorite vegetables, so feel free to throw in some cooked bacon, cubed ham, steamed broccoli, or sautéed peppers.
  • You can also make this recipe even more decadent and mix in some other types of shredded cheese; just use a cup or two of your favorite kind, whether cheddar, Mexican four-cheese blend, or mozzarella.
  • If you have a bag of frozen hash browns in the freezer, you have endless possibilities for not only breakfast but also dinner.
  • Breaded chicken sits on a bed of creamy and crispy hash browns in a chicken potato bake, and frozen meatballs become a hearty dish in meaty hash brown potato casserole.
  • You can also add a bit more substance to your frittata recipe by including thawed shredded potatoes or make a better-than-fast-food breakfast on-the-go with a bacon hash brown roll-up.