Ooey, Gooey, Cheesy Potatoes
Ooey, Gooey, Cheesy Potatoes just in time for the holidays. Not only do these make a wonderful addition to any meal but you could also eat these for leftovers the next morning with eggs and sausage.
INGREDIENTS
hashbrowns
onion
shredded cheddar cheese
sour cream
heavy cream
butter
salt & pepper
Cheesy Goodness coming up
For this recipe I used the best frozen hash brows from Trader Joe’s, if needed you can also shred russet potatoes. In a large mixing bowl combine hash brows with onions and about 2/3 of the shredded cheddar cheese. Mix together and set aside. Save the rest of the shredded cheese for later.
In another medium sized mixing bowl, combine melted butter, sour cream, heavy cream and salt and pepper. Mix until everything is combined. Pour the wet mixture over the potato mixture and stir until everything is covered and mixed well. Pour mixture into a 9x13 pan that is greased and top with the remaining shredded cheese. Bake for 1 hour at 375 degrees. Take out and serve.
These ooey, gooey, cheesy potatoes are rich, creamy, cheesy and baked until golden. A crowd pleasing side dish that rarely turns up any leftovers. Comfort food at its best.
Enjoy!
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