Grandma Potatoes
photo by jrtfan
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 lb frozen hash browns
- 6 tablespoons butter, cut into 1/2 Tbsp slices
- 1⁄2 cup whipping cream
- 8 ounces swiss cheese, shredded
- 1⁄2 tablespoon garlic powder
- 1⁄2 tablespoon paprika
- 1⁄2 teaspoon seasoning salt
- 1⁄2 teaspoon pepper
directions
- Preheat oven to 275°F.
- Pour hashbrowns onto large cookie sheet and place butter slices all around on top of them.
- Pour enough whipping cream over potatoes to just cover, but not soak.
- Season with garlic powder, paprika, salt and pepper (more or less depending on taste).
- Spread cheese over potatoes.
- Bake about 45 minutes to 1 hour, or until potatoes are cooked and cheese is lightly browned.
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Reviews
-
These tasted pretty good and were easy to make. Crunchy and cheesey. I love Swiss cheese and potatoes, but I think these would work better for me if the Swiss cheese, butter and cream were melted in a saucepan to make a sauce first so thecheese wisn't so "stringy." Or perhaps maybe make this as written but use a more "melty" cheese like cheddar? I'm glad that I greased my cookie sheet, too. All in all, they tasted good and I'm glad that I tried them. Thanx for posting!
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I made a much lighter version of this dish. I used 1/2 of the butter ask for and replaced the cream with fat free evaporated milk and I used about 6 oz's of swiss cheese. I loved the seasonings and along with the cheese the potato's went very nicely with the pork roast we had. The men even put roast gravy over the potato's and raved about it. This is different, very simple and quite tasty even with the fat cut. It was a lovely addition to tonights meal and I'm very glad I tried it.
Tweaks
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I made a much lighter version of this dish. I used 1/2 of the butter ask for and replaced the cream with fat free evaporated milk and I used about 6 oz's of swiss cheese. I loved the seasonings and along with the cheese the potato's went very nicely with the pork roast we had. The men even put roast gravy over the potato's and raved about it. This is different, very simple and quite tasty even with the fat cut. It was a lovely addition to tonights meal and I'm very glad I tried it.
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.
I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!
We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!
I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!
A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!
I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.
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