Rich and Creamy Potato Bake Recipe

4.5 2 4
Rich and Creamy Potato Bake Recipe
Rich and Creamy Potato Bake Recipe photo by Taste of Home
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Rich and Creamy Potato Bake Recipe

Read Reviews
4.5 2 4
Publisher Photo
Here's a delicious side dish that goes well with any meat entree. It's a wonderful recipe to make for potluck dinners.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 3 cups half-and-half cream
  • 1/2 cup butter, cubed
  • 1-1/2 teaspoons salt
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional

Directions

In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired. Yield: 12 servings.
Originally published as Rich and Creamy Potato Bake in Country December/January 2002, p49

Nutritional Facts

1 each: 223 calories, 15g fat (9g saturated fat), 53mg cholesterol, 486mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 3 cups half-and-half cream
  • 1/2 cup butter, cubed
  • 1-1/2 teaspoons salt
  • 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
  • 1/2 cup grated Parmesan cheese
  • Minced fresh parsley, optional
  1. In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13-in. x 9-in. baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese.
  2. Bake, uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired. Yield: 12 servings.
Originally published as Rich and Creamy Potato Bake in Country December/January 2002, p49

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MY REVIEW
farmgurly User ID: 3783425 75407
Reviewed Mar. 15, 2011

"These potatoes were very rich and creamy but the Parmesan cheese kind of made them taste like potato buds. Not what I expected. They might be better if there was another kind of cheese mixed in, in addition to the Parmesan."

MY REVIEW
mchaput21 User ID: 3922930 130342
Reviewed Dec. 13, 2009

"This is the best potato bake I have ever had. I added pepper to the half & half mixture because I don't think potatoes should ever be without pepper. It turned out great. I also used a 26 oz. package of potatoes, because that's all I had. Next time I would double the potatoes. They only came out about a half inch thick using the 26 oz. package. I will definitely make this again!"

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