Shredded Potatoes au Gratin

[cougars_catnip]

Using some convenience ingredients takes the work out of this classic side dish.

4 c. frozen hash-browns, thawed
2 c. heavy whipping cream
1-1/2 c. shredded Cheddar cheese, divided 
1/4 c. sliced scallions, about 4 medium.
1 tsp. salt
1/4 tsp fresh ground black pepper

Preheat oven to 350˚F ( 180˚C , Gas Mark 4.) Lightly spray for 1-c. ramekins with nonstick cooking spray.
Combine hash-browns, cream, 1 cup of cheese, scallions, salt, pepper and herbs of choice in a large bowl and mix well. Spoon into prepared ramekins and sprinkle remaining 1/2 cup of cheese evenly on top. Bake until bubbly and golden brown and potatoes are cooked through, about 35 - 45 minutes.

Cheese substitutions : This is also very good with... Gruyere , Munster, Havarti, Swiss,  Parmesan, Monteray Jack, Edam, Gouda, Fontina, provolone. Experiment with different combinations of cheeses and herbs to find one you love.

Herbal Additions: Fresh thyme, chervil, chives, tarragon, parsley, dill, marjoram, garlic, paprika. 

 

Comments

[azurelunatic]

Ooo, sounds tasty!

And yay Abney Park!

[cougars_catnip]

It is very tasty and easy.

LOVE Abney Park. :D

CC

[lassarina]

Question: You say "Divided" and "remaining cheese" but don't specify how much goes in the au gratin and how much on top?

[cougars_catnip]

Head/desk. Man, I hate it when I do that. You put one cup in the potatoes and reserve 1/2 c. to sprinkle on top.