Cheesy Potatoes (Easy Au Gratin Potatoes)

Description: This side dish appears every Easter and Christmas Eve to go along with the holiday ham. We never have any leftovers.

Ingredients:

• 2 lbs frozen shredded hash browns, thawed
• 1 (10 1/2 ounce) can cream of potato soup or 1 (10 1/2 ounce) can chicken soup
• 1 (10 1/2 ounce) can cream celery or 1 (10 1/2 ounce) can cheddar cheese soup
• 1/2 cup sour cream
• 1/4 cup chopped onion
• 2 -3 garlic cloves, minced or 1/2-3/4 teaspoon garlic powder
• 1/4 cup butter
• 1/2 teaspoon salt (more or less to taste)
• 1/4 teaspoon ground pepper (more or less to taste)
• 1 cup shredded sharp cheddar cheese
• 1 cup crushed corn flakes
• 3 tablespoons melted butter
• 1 tablespoon dried parsley

Steps:

1. Place thawed hash browns in very large bowl. Add creamed soups and sour cream; stir to combine and set aside. In saute pan melt 1/4 cup of butter and saute onion and garlic till tender. Add to potato mixture along with seasonings and cheese. Stir together till nicely combined. Spread evenly into a 9 by 13 inch greased glass baking dish. In a small bowl combine Corn Flakes with the melted butter. Evenly place topping over potatoes then sprinkle over topping with dried parsley. Cover with foil and bake in a 350 degree oven for 1 hour and 15 minutes, then remove foil and bake 30 more minutes, or till golden and bubbly. Let stand 15 minutes before serving.