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Chive & Onion Hash Brown Potatoes

A friend once told me about a potato dish her mother used to make. She remembered that Swiss cheese and butter were standouts. Here's my re-creation—and my friend actually liked it better than her mom’s version. —Barb Templin, Norwood, Minnesota
  • Total Time
    Prep: 15 min. Bake: 45 min. + standing
  • Makes
    12 servings (3/4 cup each)

Ingredients

  • 1-1/2 cups half-and-half cream
  • 1 container (8 ounces) spreadable chive and onion cream cheese
  • 2 tablespoons dried minced onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 packages (20 ounces each) refrigerated shredded hash brown potatoes
  • 2 cups shredded Swiss cheese
  • 3 tablespoons minced fresh chives, divided
  • 2 tablespoons butter, cubed

Directions

  • Preheat oven to 375°. In a Dutch oven, combine the first five ingredients; cook and stir over medium heat until blended. Stir in potatoes.
  • In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
  • Bake, covered, 35 minutes. Bake, uncovered, until edges begin to brown and potatoes are heated through, 10-20 minutes longer. Let stand 10 minutes before serving. Sprinkle with remaining chives.
Nutrition Facts
3/4 cup: 285 calories, 17g fat (11g saturated fat), 57mg cholesterol, 423mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 9g protein.

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