| | Directions | | In a large saucepan, combine cream, butter and salt. Cook and stir over medium heat until butter is melted. Place potatoes in a greased 13 x 9 x 2 baking dish; pour cream mixture over potatoes. Sprinkle with Parmesan cheese. Bake uncovered, at 350° for 45-55 minutes or until potatoes are tender and top is golden brown. Sprinkle with parsley if desired. 12 servings. |
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| Ingredients | | - |  | 3 cups half-and-half cream |
| - | | 1/2 cup butter |
| - | | 1 1/2 teaspoons salt |
| - | | 1 package frozen Southern-style hash brown potatoes, thawed (32 ounce pkg) |
| - | | 1/2 cup grated Parmesan cheese |
| - | | minced fresh parsley, optional |
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