Creamy Potato Bake
Serve this creamy and rich dish with some meatloaf or roast chicken for the perfect Sunday dinner.
INGREDIENTS | SERVES 6 TO 8
- 8 cups frozen hash brown potatoes, thawed
- ¼ cup butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (3-ounce) package cream cheese
- 1 cup sour cream
- 1 (16-ounce) jar Alfredo sauce
- 1 teaspoon dried thyme leaves
- ⅛ teaspoon pepper
- ⅓ cup grated Parmesan cheese
Preheat oven to 350°F. Spray a 3-quart baking dish with nonstick cooking spray. Place potatoes in dish.
In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until onions start to brown, about 12 to 15 minutes.
Add cream cheese, sour cream, Alfredo sauce, thyme, and pepper; cook and stir until melted and blended.
Stir into the potatoes in dish. Top with Parmesan cheese. Cover and bake for 30 minutes. Uncover and bake 20 to 30 minutes longer until casserole is bubbling.