You guys have seen these potatoes be a side dish to all my favorite proteins! I mean I eat it with chicken, steak, porkchops, etc.
I blame Rob. This was a favorite of mine the first time he made me it but he’s played with the recipe here and there to make it even better!
3 cups half and half or heavy cream
½ cup butter
2 tsp salt
1 cup parmesan cheese
1-2 cups shredded mozzarella
1 package, approximately 32 oz, frozen hashbrown potatoes (cubed)
- In a saucepan, combine cream, butter, and salt. Cook and stir over medium heat until butter is fully melted.
- Place potatoes in a greased 9×13 baking pan. Add the mozzarella to the potatoes and mix together.
- Pour cream mixture over potatoes. Sprinkle the parmesan cheese over the top.
- Place in the oven along with the chicken for 30-35 minutes.
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