Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

Metric Ingredient Imperial 1 package frozen cubed hash brown potatoes, slightly thawed 1 125 ml parmesan cheese, shredded 1/2 cup 1 small onion, diced 1 - salt & pepper to taste - 500 ml heavy cream 2 cup

Spoon half of hash browns in even layer in 13 x 9 inch (33 x 23 cm) baking dish.  Sprinkle parmesan cheese and onion evenly over top.  Season with salt and pepper. Spoon remaining hash browns in even layer on top of parmesan.  Pour cream over potatoes.  Cover baking dish with aluminum foil. Bake in preheated 400 F (200 C) oven for 35 to 40 minutes or until cream bubbles and has thickened.  Let potatoes rest for about 5 minutes. Servings: 8

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