|Nutritional Guidelines (per serving)|
We love potatoes in all forms. But we think that hash brown potatoes are our favorite, simply because they can be transformed into so many recipes. You can use them to make a pizza crust or a crust for a quiche. They can be made into a creamy casserole to be served as a side dish, or as a main dish if you top with some chicken or shrimp.
And they are so easy to use. Just buy frozen hash browns, thaw them or not according to the particular recipe you're making, and add them to the rest of the ingredients. You don't have to shred or grate anything, and you don't have to deal with scrubbing potatoes, peeling them, and all of that messy work.
This recipe is really special because it uses cream cheese, sour cream, light cream, and two kinds of cheese. We don't think there's a more decadent hash brown potato recipe on the planet. This recipe is perfect for holiday dinner parties; or just for when you are craving some serious comfort food.
You can make this recipe with low fat dairy products, of course, but we say why bother? This is meant to be a rich, comforting, and special recipe. Serve it with a baked ham, or roast chicken, or plain old meatloaf because it's a Wednesday. Enjoy every bite.
Preheat the oven to 375 F. Spray a 13" x 9" glass baking dish with nonstick cooking spray. Place the hash brown potatoes into the prepared baking dish and set aside.
In a medium saucepan, combine the light cream with the cubed cream cheese. Cook this mixture over medium heat, stirring frequently with a wire whisk so the cream cheese melts and blends with the cream, until the mixture is very smooth. This will take about 6 to 9 minutes. This sauce won't be very thick.
Remove the saucepan from the heat and stir in the sour cream with the whisk until the mixture is smooth again. Pour the sauce over the hash brown potatoes in the baking dish and stir gently to coat.
Sprinkle the whole thing with the Havarti cheese and stir again to combine. Sprinkle the casserole with the Parmesan cheese.
Cover the baking dish with foil and bake for 45 minutes. Then take the dish out of the oven, uncover it, and stir, making sure you get the browned edges into the potatoes.
Bake, uncovered, for another 15 minutes, then stir again. Bake for another 10 to 20 minutes or until the potatoes are hot, bubbling, and brown on the top. Dig in.