Quick Potatoes Au Gratin
📜 Collection: Dwayne Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides A rich and creamy potato casserole made with convenient frozen hash browns, melted Velveeta, and a sharp cheese topping. Perfect for feeding a crowd at holiday gatherings or potlucks.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 1 hr | None | 12 servings |
🔪 Key Equipment
- 9x13-inch baking dish
- Saucepan
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pt | Half & Half | referred to as cream |
| 1/2 lb. | Butter | or oleo |
| 2/3 lb. | Velveeta Cheese | cubed for easier melting |
| 4 (12 oz) pkgs | Hash Browns | frozen, thawed |
| 1 pkg | Sharp Cheddar Cheese | grated |
| To taste | Chives | chopped |
| Optional | Pimento | or green pepper, chopped |
Instructions
Preparation and Baking
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a saucepan over low heat, combine the 1 pt half & half, 2/3 lb. Velveeta cheese, and 1/2 lb. butter. Heat, stirring frequently, until the cheese and butter are completely melted and the mixture is smooth and creamy.
- Arrange the 4 (12 oz) pkgs thawed hash browns evenly in the prepared 9x13-inch baking dish. If desired, mix in the optional pimento or green pepper.
- Pour the warm cheese and cream mixture evenly over the hash browns.
- Sprinkle the top with 1 pkg grated sharp cheese and chives.
- Bake for 1 hour at 350°F until the potatoes are tender, the sauce is bubbling, and the cheese on top is melted and golden brown.
💡 Make-Ahead & Storage: Can be assembled ahead of time, covered, and refrigerated overnight. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
Original Recipe Scan
