I like to keep the Simply Potato Hash browns on hand in the fridge. With preparing so many meals with just Bill and I these days, I find the potatoes quick and convenient. “Fresh, pre-shredded potatoes. From fridge to fork in minutes” is really a true statement. I can pull from a package, leaving the remainder for another dish on another day! Recently, when I was looking around at the ingredients I had on hand in my refrigerator, I decided to use some of those hash browns to create a simple but delicious creamy potato bake! You can change it up and use whatever cheese that works for you. You could add left over sauteed onions, peppers, mushrooms, or even zucchini!
1 1/2 Cups Hash Brown Potatoes
1/2 Cup Sour Cream
1/3 Cup Italian Truffle Cheese, shredded
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Heavy Cream
Salt & Pepper, to taste
Preheat oven to 350 degrees. Spray a small casserole dish with non-stick cooking spray.
In a bowl, combine the potatoes, with the other ingredients, except the cream. Gently mix and spread into prepared pan or dish. Use a spoon and create some “divots” in the mixture and gently pour on the cream.
Bake uncovered in the preheated oven until browned; about 45 minutes to an hour or until potatoes are tender and cheese is melted. Broil for about two minutes to darken the top layer.
The potatoes will be nice and browned and crispy on top, while remaining soft and creamy inside. Allow them to sit for five to ten minutes before serving.
We enjoyed these with a simple surf and turf of shrimp and fillet; a tomato burrata salad, which is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture. It’s amazing and you can now find it reasonably priced at your local Trader Joe’s store!
The wine Bill paired it with was a 2011 Malbec by TERRAZA’s that he had received as a sample. It was really terrific!