Cheesy Hashbrown Potatoes - Gluten Free

I love potatoes!  Basically anything with potato and cheese. This recipe uses basic ingredients that we keep around, also, it does not require canned soups like many hash brown casseroles dishes. I am guessing this will be a perfect side dish to accompany a lot of our meals.  Also it is gluten-free!

Makes a 9x13 pan

Ingredients:

• 8-9 medium large potatoes OR 2 lbs. frozen shredded hash browns
• 2 cups shredded cheddar cheese (or any kind of cheese or mix of cheesed you prefer)
• 2 cups milk
• 2 Tablespoons butter
• 1 1/2 teaspoons salt
• Shredded Parmesan cheese

Directions:
Preheat the oven to 350 degrees.

If using whole potatoes scrub potatoes: Place whole unpeeled potatoes in a large pot of boiling water. Boil for about 15 minutes, or just until starting to get tender.

Rinse in cold water and peel (the skins will fall off with just i little bit of pressure). Let cool and dry the potatoes. Once dry, grate them to resemble hash browns.

Place shredded potatoes or frozen hash browns in a 9 x 13 pan. Sprinkle with shredded cheese ans stir lightly to combine.

Heat milk, butter and salt in a separate pan until butter is melted. Pour over potato/cheese mixture. Sprinkle generously with Parmesan cheese.

Bake at 350 degrees for 50-60 mins, or until cheese is browned. Let Stand 5 min before serving.

Tupps Tidbits:  The amount and kind of cheese can be adjusted according to your personal taste.

We used skim milk and potatoes (not hashbrowns) and this dish turned out wonderful! Definitely needs a little salt and pepper added but that is it.   It also tastes great for several days as leftovers in the fridge.  Very flexible - you could added a couple of more potatoes or more cheese to stretch it a little further too. KEEPER in our house and going to be made again and again.

Where did we find this?  moneysavingmom.com