3 cups half and half
1/2 cup butter (1 stick)
1/2 teaspoon salt
1 32-ounce package hash browns (if frozen, thaw first)
2-3 cups grated cheese - Monterey Jack, ColbyHeat half and half with butter in microwave or in
saucepan on stove until butter melts. Add salt and stir slightly.
Place thawed potatoes in a 9"x13" roasting pan (or you can do this in
a crockpot). Pour cream mixture over the potatoes and spread the cheese on
top. (You can make layers with this if you choose.) Bake at 325°
for one to 1-1/2 hours. (When I use a crockpot, I make a double
batch. Then I set the crockpot on high heat for the first hour and turn to
low for another 4 hours.)
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