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Nutrition Facts
Serving Size 1 (184g) Recipe makes 10 servings
Calories 331
Calories from Fat 215		(64%)
Amount Per Serving		%DV
	Total Fat 23.9g	36%
	Saturated Fat 10.8g	54%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 552mg		23%
Potassium 412mg		11%
Total Carbohydrate 20.6g		6%
	Dietary Fiber 1.3g	5%
	Sugars 2.0g
Protein 9.9g		19%
detailed view... how is this calculated?

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Recipe #230245 | 2½ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: AB_Fan
May 24, 2007

Another family favorite, compliments of my wonderful SIL. These are found at potluck suppers, wedding showers, Easter dinner, and many summertime gatherings. Delicious and well worth the time it takes to make them.

SERVES 10 -12 (change servings and units)

Ingredients

2 lbs frozen hash brown potatoes
1/2 lb Velveeta cheese
4 ounces shredded cheddar cheese
8 tablespoons margarine
1 pint half-and-half

Directions

1
Melt both cheeses, margarine, and half & half in a medium saucepan.
2
Spread the potatoes over the bottom of a 9x13 cake pan. Pour the cheese mixture over the potatoes and let stand for 1 hour.
3
Bake for one hour at 350 degrees. Let stand 5 minutes before serving.

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Featured Reviews for This Recipe

From: French Tart

On Jul 8, 2007

Naughty but VERY nice! Made for supper tonight and although I have not served it yet - I have had two or three spoonfuls! I do not have any Velveeta cheese, so I used all cheddar - but I did use frozen rosti, which is very similar to hash browns - what a great idea! I cooked it for 45 minutes and just need to "flash" it later - a very easy and delicious gratin dish - made for ZWT3. Thanks! FT

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From: Brenda.

On Jul 1, 2007

Oh my these are terrific! I used a 1.5 lb bag of shredded hashbrowns, and let them stand for about 35 minutes before baking (step 2). The recipe turned out great. I baked for the full 1 hour and the potatoes were just perfectly browned. I will make these again for sure! Thanks for sharing. Made for Zingo- ZWT3- Nick's Mom

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From: *Parsley*

On Jul 7, 2007

Comfort food, without a doubt. I used cubed frozen hashbrowns. I also added chopped onion for extra flavor. I only baked them for 45 minutes because they were getting too brown on top. I'll use this recipe again (with my little changes). Thanx!

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From: BarbryT

On Jul 4, 2007

Yummy, and easy. I did use half butter and half margarine. The sauce came together smoothly and flavored the potatoes nicely. The texture of the potatoes was a bit mushy, undoubtedly due to the frozen nature of the potatoes The ease of preparation makes the texture worth it.

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