Asiago Hash Brown Casserole

At the last minute I decided to make a simple hash brown casserole to go with dinner last night. We usually have a variation of the ever popular Cheesy Hash Brown Casserole (otherwise known by many names - Cracker Barrel Hash Browns, Cowboy Potatoes, etc.) but are basically the same; frozen potatoes, soup, cheddar cheese, butter, sour cream...) But as I stood in front of the refrigerator I saw the heavy cream and I remembered seeing a few recipes that called for potatoes and heavy cream... little else. When I looked through my files however, I realized that cream, salt and pepper would just be too bland for 'my' crew and I wanted something else. More flavor. Then I saw this one - which used Asiago cheese. I knew I had a package of a mixture of Asiago, Romano, Parmesan and Fontina cheeses in the cheese drawer so this one won out. The original recipe in my files was a tiny bit different (when do I ever follow a recipe to the tee? Never.) But here is the version I made last night.

Asiago Hash Brown Casserole

2 lbs. frozen diced hash brown potatoes
1 c sour cream
1/2 cup (1 stick) real butter, melted
10 oz. heavy whipping cream
1 medium onion, diced
5 oz (1 2/3 cup) mixture Asiago, Parmesan, Romano and Fontina Cheese (packaged, pre shredded)
salt and pepper to taste

In a very large bowl mix the hash browns with the sour cream, butter, heavy cream, onion and cheese. Place in a greased baking dish and salt and pepper to taste. Bake at 375 degrees approximately 60 minutes until potatoes are done and the top is golden brown.

My review is that it was good, but still a little bland for my families tastes. I think this dish would go great with a main entree that was on the spicy side. Whether it is a bold BBQ Shredded Beef, or something with hot spice like jalapeƱo, this would make a great side dish. Next time I make it however I'm going to add some onion powder to the salt and pepper seasoning.Print Friendly and PDF