Yummy Potatoes

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Pre-Notes

MAKE AHEAD: Potato mixture can be refrigerated in baking dish, covered with aluminum foil, for 2 days. To finish, bake potatoes 20 minutes. Remove dish from oven and uncover. Top with potato chips and bake until golden brown, 45 to 50 minutes.

Ingredients

1. 3 oz sour cream and onion potato chips, 2 cups
2. 1 1/2 c 2 percent low-fat milk
3. 1 T cornstarch
4. 2 t olive oil
5. 2 onions, chopped fine
6. 3 garlic cloves, minced
7. 1 3/4 t salt
8. 1/2 t dry mustard
9. 1/2 t dried thyme
10. 1/2 t cayenne pepper, (optional)
11. 1/4 t pepper
12. 1 (12 oz) can evaporated milk
13. 30 oz frozen shredded hash brown potatoes
14. 8 oz sharp cheddar cheese, shredded (2 cups)
15. 1/2 c light sour cream
16. 1/4 c grated Parmesan cheese
17. 1/2 c chives or green onions, chopped

Instructions

1. Adjust oven rack to middle position and heat oven to 350°F.
2. Place potato chips in 1-gallon zipper-lock bag, seal, and crush chips to fine crumbs with rolling pin; set aside.
3. Whisk 1/4 cup low-fat milk with cornstarch in bowl; set aside.
4. Heat oil in Dutch oven over medium heat until shimmering. Cook onions until just beginning to brown, about 5 minutes.
5. Stir in garlic, salt, mustard, thyme, cayenne pepper, if using, and pepper and cook until fragrant, about 30 seconds.
6. Add evaporated milk and remaining 1 1/4 cups low-fat milk and bring to boil, stirring occasionally.
7. Stir in potatoes and cornstarch mixture.
8. Cover and cook over medium heat, stirring occasionally to prevent scorching, until mixture has thickened, about 8 minutes.
9. Off heat, stir in Cheddar, sour cream, and Parmesan and chives until melted and combined.
10. Transfer potato mixture to 13 by 9-inch baking dish.
11. Sprinkle potato chip mixture over top.
12. Bake until bubbling around edges and golden brown on top, 40 to 45 minutes, rotating dish halfway through baking.
13. Let cool for 10 minutes.

Picture of Recipe