Ingredients for Quick Cheese Potatoes
- Half And Half
- Margarine
- Onion
- Cheddar Cheese
- Velveeta Cheese
- Frozen Southern Style Hash Brown Potatoes
- Bacon Bits
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How to Make Quick Cheese Potatoes
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- Spread 4 cups of frozen shredded hash browns evenly in the prepared baking dish.
- In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth.
- Gradually whisk in 2 cups of milk until smooth and thickened. Reduce heat to low.
- Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 cup of shredded cheddar cheese, and 1/2 cup of shredded Monterey Jack cheese until melted and smooth.
- Pour the cheese sauce evenly over the hash browns in the baking dish.
- Let stand at room temperature for 1 hour to allow the potatoes to absorb the sauce.
- Bake for 1 hour, or until golden brown and bubbly.
- Let cool slightly before serving. Enjoy! Pairs perfectly with ham.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
41g
Carbs
5g
