My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, September 29, 2010

Shredded Potatoes au Gratin

Before you even start reading, this is NOT a skinny recipe. But oh so good and easy.

Shredded Potatoes au Gratin
serves 4
print recipe

4 cups (1 pound refrigerated shredded hash-brown potatoes
2 cups whipping cream (that is not a misprint)
1 1/2 cups shredded Cheddar cheese, divided
1/4 cup sliced green onions (about 4 medium)
1 teaspoon salt
1/4 teaspoon black pepper (or use your House Seasoning)

Preheat oven to 350 degrees. Lightly spray four 1-cup ramekins with nonstock cooking spray. You can also use one 11 x 7-inch baking dish and increase your cooking time by 12 minutes.

Combine the hash-browns, cream, 1 1/4 cups Cheddar, the onions, salt and pepper in a large bowl and mix well.

Spoon the potatoe mixture into prepared ramkins. Sprinkle with remaining cheese. Bake until bubbly and golden brown and the potatoes are cooked, 35-45 minutes.


  1. I really need this. Total comfort food.

  2. This sounds so good. I think I could actually manage this one. I can't believe you didn't say you had to shred the potatoes yourself.


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