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Saturday, September 26, 2009

Creamy Holiday Potatoes, The Sequel

The hubs really, really loved the potatoes from last night, but I thought using heavy cream was way too much for this dish. He wanted me to make more for tonight, and I didn't mind at all since I wanted to try altering the recipe. Tonight I used half-and-half instead and I thought the results were much better. The hubs loved it both ways, but at least this time it didn't taste like I was eating straight-up heavy cream. The recipe below is my modified version (including fixing the cooking time, which couldn't have been more vague if it tried); the previous post is the original recipe.

Creamy Holiday Potatoes (Modified)
Serves 8-10

1 package frozen hash brown potatoes
3 cups half-and-half
1 cup shredded cheddar cheese
1 teaspoon garlic powder
kosher salt and black pepper, to taste

Layer potatoes in a 13x9 baking dish, sprinkling salt, pepper, and garlic powder over the potatoes, until dish is 3/4 full. Pour half-and-half over all until potatoes are not quite covered. Sprinkle cheese over the top. Bake at 350˚ for an hour, or until golden brown on top.

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