Use 32 oz of frozen hash browns as an ingredient.
4 cups of cheddar cheese, shredded just before use
half a teaspoon of mustard powder
Garlic powder, measuring 1 teaspoon
Dehydrated parsley, 1/2 teaspoon
a single cup milk
A measuring cup of heavier cream, measuring one cup
Toss with salt and pepper.
Instructions:
Step one: Get the oven up to 375°F, or 190°C. Prepare a 9×13-inch baking dish or a circular casserole dish with grease.
2. In a compact dish, combine garlic powder, dry mustard, black pepper, and salt.
Third, combine the dried parsley and spice mix; toss with the hash browns.
4. In a casserole dish, alternate layers of seasoned hash browns and shredded cheddar cheese. Ensure that the last layer is topped with cheese.
Mix the milk and heavy cream together. 5. Cover all of the layers with the pour.
6. Preheat the oven to 45 minutes and cover with foil.
7. Take the foil off and bake for another 15 to 20 minutes, or until the potatoes are soft and the top is brown.
8. Give it a little time to rest before you serve it.
