Crispy Shredded Potato Gratin

Ok, you got me. Of COURSE this is a version of the ever-popular hash brown casserole, but doesn't this name sound so much better? (Thanks, Katie!) This is a perfect brunch dish! You can also assemble this the night before and just pop in the oven to bake while you are getting everything else together.

I got the recipe for this particular version from my fabulous Aunt Jane. I would trust anything coming out of her kitchen because she is such a great cook, and this certainly delivers! It has all the comforting tastes of cheese, potatoes, and creamy soup. Make some for your family today!

Crispy Shredded Potato Gratin

from Aunt Jane

Makes about 12 servings

2 pounds frozen shredded hash browns, thawed

1 stick butter

1/2 cup chopped onion

16 ounces sour cream

1 (10.75 ounce) can cream of cheddar soup

2 cups shredded cheddar

Preheat oven to 350 degrees F.

Put potatoes in a greased 13 x 9 baking dish. Season with salt and pepper.

Melt butter in medium-sized bowl and combine with onion, sour cream, and soup. Mix into potatoes. Sprinkle with cheddar.

Bake for 45 minutes.