Four Cheese Hash Brown Bake
Ingredients
- 2 1/2 lbs hash browns thawed
- 6 tbsp butter melted
- 16 oz sour cream light
- 1 can cream of chicken soup fat free
- 1 cup milk
- 1/2 medium onion minced
- 3 cloves garlic minced
- 1 cup fontina shredded
- 1 cup white cheddar shredded
- 1 cup cheddar (mild or sharp) shredded
- 1/2 cup parmigiano-reggiano shredded
- salt and pepper
Instructions
-
Preheat oven to 350 degrees. Spray a 9x13 or larger baking dish with non-stick cooking spray.
-
In a small bowl, reserve a little bit of each type of shredded cheese to use to sprinkle on top of the potatoes just before its done baking.
-
In a large, and I mean large bowl mix together all of the ingredients until well combined. Pour into greased baking dish. Bake for an hour and a half. Potatoes should be bubbly and brown on the edges.
-
Remove from oven and top with reserved shredded cheese mixture. Return to oven just until cheeses are melted, about 5 minutes.
Recipe Notes
Feel free to swap out and get creative with your cheese varieties. Fontina is a great melting cheese with a mild flavor which is why I love it. For a smokey flavor try gouda! The cheese measurements are also flexible, you can't really go wrong with a little extra cheese! The deli cheese section of most grocery stores carries a wide variety of great cheeses, local and imported.
I love to make this a meal and add chopped ham and swiss cheese, and actually it turns out even better this way. My best batch I've made included ham, swiss, triple cheddar, and honey sriracha gouda. Leftovers are just as good, and they freeze well too!
If you're making it with ham you can go easy on the salt since the ham and cheese will add enough sodium. I usually add a dash of seasoned salt and plenty of black pepper.