French Onion Potatoes

I had big plans to start the New Year, the least of which was to host a brunch for a dozen people. As it turned out, due to one thing or other, not to mention my aching knees, it didn’t happen. What did happen was my buying all of the food well in advance, so I had quite a feast for one come New Year’s Day. Because I was just cooking for myself, I decided to do a little experimentation, and that’s how I came up with this casserole. I won’t mention that it was partly due to the fact that I failed to buy corn flakes for the topping, or the correct kind of cheese for what I had planned originally. I will say, that this ended up being absolutely delicious. Yes, of course, I shared.

French Onion Potatoes

1 10.5-ounce can cream of mushroom soup

1 8-oz. container sour cream

6 T. butter, melted

1 T. dried minced onion

1 8-oz. pkg. shredded Monterrey Jack cheese

½ c. heavy cream

¼ t. kosher salt

Freshly ground black pepper

Few gratings fresh nutmeg

1 32-oz. pkg. frozen shredded hash-brown potatoes, thawed

½ - 1 c. French fried onions

2 T. heavy cream

Preheat oven to 375°F.

Whisk together soup, sour cream, butter, onion, cheese, heavy cream, and black pepper (to taste). Fold in thawed hash browns, and turn into a 3-quart shallow baking dish. Drizzle 2 T. heavy cream over the top and sprinkle French fried onions over potato mixture to cover.  Bake for 45 minutes or until hot.

 Garnish with freshly chopped parsley. You don’t have to, but I find it festive.

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