Saturday, April 07, 2012

Cheesy Potatoes

I'm so excited for Easter! I love holidays because it brings us to a day filled with the blessings of life and love, faith, family, laughter, and of course homemade food! So today is my planning day and I am preparing some of my make ahead items. Today I am making homemade buns, fresh fruit salad, pies, yogurt, and cheesy potatoes. I have reinvented my cheesy potatoes away from the canned soup and sour cream and made them gluten free and still yummy! You can make them and reheat them in the oven or crock pot if you want. Then on Easter morning, I will only have to bake my ham and sweet potatoes, green beans, and put my deviled eggs together. If I minimize my kitchen time it means more time for the important stuff like spending time with my family!
10 cups frozen, shredded hash browns
2 cups chicken broth or chicken stock (I used gluten-free)
1 cup plain yogurt (I used homemade but you can use your favorite)
1/4 cup melted butter
2 cups shredded cheese (I used cheddar and monterey jack)
* Optional: 1 medium onion - diced
Melt butter and pour it into a 9x13 glass pan. Mix all of the other ingredients in a large mixing bowl. Add this to the pan. Cover the pan with foil and bake in the oven for 1 hour at 340F, take foil off and bake another 15 minutes. Remove from oven and just let them rest on a cooling rack for about 10-15 minutes, the juice will absorb into the potatoes. You can also make these in a crock pot, just mix everything in the crock pot and cook on high for about 1 hour then turn to low, stir occasionally with a wooden spoon or spatula until the hash browns are cooked and hot (about 2 more hours).

Cheesy Potatoes Without Canned Soup

Love and peace,
~ Simply Tammi

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