Simple Creamy Potato Casserole
A cold January weekday is the perfect day for this recipe! It assembles in under 10 minutes (including the time it takes to walk out to the deep freezer in the garage) and is so, so yummy.
This creamy potato casserole may just become your best friend — as far as side dishes go! First, it’s gluten-free – so it’s universally accepted at your office or church potluck! Second, it only contains 5-ingredients making it both inexpensive and simple to make. And last, it’s so, so perfectly creamy and comforting and full of potato goodness.
Another bonus — this recipe requires no peeling or boiling of potatoes thanks to frozen Southern style hash browns (that’s where the deep freezer comes into the equation).
I’ve kept this recipe super basic, only adding the essentials. But feel free to give it some flair! Maybe a buttery Ritz cracker crumb topping or how about loading it up with bacon crumbles, scallions, shredded cheese and sour cream?! It just so happens the day I made this, we were trying to get back into the routine of school and work after winter break and this basic version was all I could muster — and it hit the spot!
So, whether you keep it simple like I did or your give it some flair – I’m sure this little recipe will work it’s way into a long-term relationship with your family!
Creamy Potato Casserole
- 2 lb bag frozen hash browns, I used Southern style diced
- 1 c heavy whipping cream
- 3 oz white cheddar or original Velveeta cheese, cubed
- 3 oz shredded Colby Jack cheese
- 3 T salted butter, cubed
- 1 t sea salt
- 1/4 t black pepper
Preheat oven to 350°**. In a 9″ x 13″ baking dish, combine all ingredients. Cover with foil and bake for 1 hour. After 1 hour, remove from oven, stir and season to taste. Return to the oven, uncovered, and bake for 15-20 more minutes to thicken.
* Laughing Cow triangles work well in place of Velveeta
** You can just as easily place this casserole in the oven while it's preheating.