15
cups frozen shredded hash brown potatoes (from two 30-oz bags)
1
cup finely shredded Parmesan cheese
3
cups soft white bread crumbs (about 4 slices bread)
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Steps
1
Spray 13x9-inch (3-quart) glass baking dish with cooking spray, set aside.
2
In 5-quart Dutch oven, melt 2 tablespoons of the butter over medium heat, Stir in onion, salt and pepper; cook, stirring occasionally, about 5 minutes or until softened and golden brown.
3
Stir in broth and cream; heat just to boiling over medium heat, stirring frequently. Remove from heat; fold in potatoes. Stir in Parmesan cheese. Spread in baking dish. Cover with foil; refrigerate up to 24 hours.
4
Heat oven to 350°F. Bake uncovered 30 minutes.
5
Meanwhile, in small microwavable bowl, microwave remaining 1/4 cup butter uncovered on High 15 to 20 seconds or until melted. Stir bread crumbs into melted butter; set aside.
6
Remove potatoes from oven; sprinkle bread crumbs on top. Return to oven; bake 40 to 50 minutes longer or until topping is golden brown and edges are bubbly. Let stand 5 minutes before serving.
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Save time--and tears--by using frozen chopped onion, measured directly from the package.
Kosher salt has larger grains than ordinary table salt and contains no additives.
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