Sunday, January 25, 2015

Creamy Potato Casserole - Feingold Stage 1

2 cups (or 1 pint) half and half  (Oberweis, Horizon Organic, etc.)
½ cup butter (1 stick - Land O’Lakes, etc.)
1 ½ tsp salt
32 oz (or 4 cups) frozen southern hash brown potatoes, thawed  *
½ cup parmesan cheese  (Horizon Organic or a block put in blender)

Combine butter, salt, and cream in a small saucepan. Cook and stir until butter melts. Grease 13x9 pan (I use butter to grease).  Place potatoes in pan and pour butter mixture over. Sprinkle with cheese. Bake at 350 degrees uncovered 45-50 minutes or until all liquid is almost gone and top is a light golden brown. Let stand for 10 minutes to thicken.

*Many frozen potatoes have corn syrup (listed as dextrose), so sometimes I cut up about 3 large potatoes into small 1-inch cubes. May have to adjust cooking time when using fresh potatoes.

For more texture, add about ½ to ¾ cup of crushed corn flakes (any from Whole Foods or organic section of grocery store), mixed with a tablespoon of melted butter.  Sprinkle over the top of potatoes before putting in the oven.  Or, add some shredded cheese to the top during the last 10 minutes of baking or cooked crumbled bacon. 

Feingold Stage 1

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