This comes from my friend Jenny Ball Tufford (over at Happy Hausfrau). She was in LTYM with me last May and is quite fantastic. They call these Roadside Potatoes in her family, but these will forever be funeral potatoes to me. (Is that a Mormon thing?!) Anyway, we've been cream of soup free for quite a while now (although I did find one last can of cream of mushroom in the back of the pantry last week. Sending it to school for the next food drive, methinks, since Elsa the cat is more than willing to take care of the tuna we have).
Without further adieu, here you go:
1 (30 oz) package frozen hash brown potatoes, thawed
1/2 cup butter, melted
1 cup shredded Cheddar cheese (I use sharp)
1 cup grated parmesan cheese
3/4 cup half and half
1 medium onion, grated (I just chop fine)
paprika (I use an all purpose Penzy's spice)
additional 6 T. butter
Combine potaotes, melted butter, cheeses, cream, onion, salt and pepper. Spread mixture in a 9x13 inch well-greased baking dish. Sprinkle with paprika, dot w/ butter. Bake 350 degrees for 1 1/2 hours. Tastes like butter and self loathing.
5 years ago