Sour Cream Cheese Potatoes

Originally my mother-in-law, Vineda had given this recipe to us.  We all loved this dish so much that we made huge trays of this for our wedding reception.  Of course this was prior to our celiac diagnosis and since then we made adjustments to make this recipe gluten-free.  It used to be made with cream of chicken soup and in order to make this gluten-free we add chicken broth with a bit of cream to substitute.  It still taste delcious and it reminds my husband Michael of his mother's home while growing up. 

This dish is creamy, and cheesy with a great texture.  It is a fantastic addition to a ham dinner, a brunch or as a side dish to any meal.  It is quite easy to put together and pop in the oven.

Ingredients:

1 lg. Bag frozen Country style

hash brown potatoes (32 oz.)

1 can chicken broth soup

8 oz sour cream

½ cup of cream

1- 9 oz jack cheese, grated

salt – pepper to taste

Directions:

Mix together.

Put in 13x9 baking dish.

Bake at 350 degrees for 45 to 60 minutes or until the potatoes are golden brown and crisp around the edges.