Potatoes Au Gratin
Otherwise known as “Cheesy Potatoes”.
This is simple, easy, but really, really good. So good that I’ve never met anyone who didn’t like it, but it’s definitely not something you want to eat all the time. Processed cheese and pounds of butter are not diet friendly.
- 2 lb. bag southern style hash browns
- ½ lb. Velvetta, cubed
- 4 oz. shredded cheddar (1 c.)
- 1-1/2 sticks butter (salted)
- 1 pint half + half (2 c.)
- 1 tsp. salt
- Dump frozen hashbrowns into a 9×13 pan and set aside.
- Melt all remaining ingredients together in a saucepan over low heat. It’s easiest when you chop the Velvetta and butter into tiny pieces and add a little at a time.
- Pour cheese sauce over frozen hashbrowns and use a spatula to distribute sauce.
- Let mixture soak in the fridge for at least 1 hour (preferably overnight).
- Preheat oven to 350*. Bake for 65 minutes.
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Oh these look divine! I love those frozen hashbrowns for stuff like these fresh potatoes never quite come out the same. Thanks for linking in!
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