Cheesy Hash Brown Potato Souffle Recipe

INGREDIENTS:

• 2 pounds russet potatoes, cooked and grated
• 1 cup heavy cream or half & half
• 1 cup sour cream
• 2 large eggs
• 2 cup cheddar cheese, shredded
• 1 tsp. kosher salt
• ½ tsp. black pepper
• 2 stalks green onion, chopped small (optional)

INSTRUCTIONS:

1. Cook the potatoes in salted water for 20 min. Let rest till cool enough to handle; peel and grate on a large box grater. Place in a buttered 8X8 casserole.
2. Mix the cream, sour cream, eggs and half of the cheese together.
3. Pour mixture over the potatoes.
4. Top with the remaining cheese.
5. Bake in a 350 degree oven for 30 min. or until cheese is bubbly on top.

Source: Cook With Susan

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