Garlic-Parmesan Potato Wedges

3-4 large russet potatoes, cut into wedges

4 tablespoons olive oil

1/3 cup shredded Parmesan cheese

1-2 teaspoons salt

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Preheat the oven to 375^F.  Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl.  Drizzle with olive oil and toss to coat.  Sprinkle the potato wedges with the Parmesan cheese and toss again to coat.  Sprinkle with the remaining ingredients and toss once more to evenly coat the wedges.

Place the potato wedges, skin side down, on the baking sheet.  Bake for 25-30 minutes or until the potatoes are fork tender and golden.

Hasselback Potato Gratin

Hasselback Potato Gratin

Adapted from a recipe found at www.seriouseats.com.

2 oz shredded Gruyere cheese

1 oz grated Parmesan cheese

1 cup heavy cream

1 teaspoon minced roasted garlic

1 ½ teaspoons fresh thyme leaves, chopped

Salt and Pepper

3 medium potatoes, peeled and sliced 1/8” thick

1 tablespoon unsalted butter

Preheat the oven to 400° F. 

Combine cheeses and transfer about 1/3 of the mixture to a separate large bowl.  Set the remaining cheese aside for later.  To the large bowl add the cream, garlic and thyme and season generously with salt and pepper.  Add the potato slices and toss until every slice is coated with the cream mixture, making sure to separate any slices that stick together.

Grease a 1-quart baking dish with the butter.  Pick up a handful of potatoes, stacking them neatly in a row and lay them in the baking dish with their edges towards the top and bottom of the dish.  (Don’t lay them flat like traditional scalloped potatoes!)  Continue placing potatoes in the dish until they are all in there and somewhat tightly packed.  If you need to, slice another potato and coat it with the remaining cream mixture and add it to the dish. 

Pour the excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the dish.  You may not need all of the excess cream, but I did! 

Cover the dish tightly with foil and bake for 30 minutes.  Remove the foil and bake another 30 minutes.  Remove from the oven and sprinkle the remaining cheese over the top.  Bake for another 30 minutes or until the top is a deep golden brown and crisp on top.  Remove from the oven and let rest a few minutes before serving.  Serves 3 or 4.

I made this for Easter Dinner 2016 and it was good!  Even my hubby liked it and we all know he does not like creamy dishes!  Mine didn’t turn a deep golden brown, but since it started looking burnt around the edges, I decided to take it out of the oven about 5 minutes early.  I was concerned by the amount of oil floating on top, but as it cooled (I let it sit for about 15 minutes) that disappeared back into the cheesy goodness and was not a problem!

I’ll make this again, but will probably use my favorite Swiss and Cheddar combination for the cheese instead of the Gruyere.  Personal preference. 

Browned Butter Mashed Potatoes

Browned Butter Mashed Potatoes

1/2 cup butter
4 large Yukon gold potatoes, peeled and cut into 2-inch pieces
Salt, to taste
1/4 cup buttermilk
1/4 teaspoon pepper
3 tsp minced fresh parsley

Cook butter in a 2-qt. heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or just until butter begins to turn golden brown. Immediately remove pan from heat, and pour butter into a small bowl. (Butter will continue to darken if left in saucepan.) Remove and reserve 1 to 2 Tbsp. browned butter.

Bring potatoes, salt, and enough water to cover the potatoes to a boil in a saucepan over medium-high heat; boil until tender, about 15 minutes. Drain. Reduce heat to low. Return potatoes to Dutch oven, and cook, stirring occasionally, 3 to 5 minutes or until potatoes are dry.

Mash potatoes with a potato masher to desired consistency. Stir in remaining browned butter, buttermilk, pepper, and more salt, if needed, stirring just until blended.

Transfer to a serving dish. Drizzle with reserved 1 to 2 Tbsp. browned butter. Garnish, if desired.

Note: To make ahead, prepare recipe as directed through Step 3. Place in a lightly greased 2 1/2-qt. ovenproof serving dish; cover and chill up to 2 days. Let stand at room temperature 30 minutes. Bake, uncovered, at 350° for 35 to 40 minutes or until thoroughly heated. Drizzle with reserved brown butter, and garnish, if desired.

This is a Southern Living recipe and it's very tasty!  The recipe also called for regular milk, but I omitted it, because I like my mashed potatoes thick and kind of lumpy.  

Yukon Golds Jacques Pepin Style

1.5 pounds baby Yukon gold potatoes
Salt
Freshly ground black pepper
2 cups chicken stock
2 tablespoons butter
1-2 tablespoons freshly chopped parsley leaves

Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 2 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes.

Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired.

Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.

Quite tasty! Adapted from Rachael Ray's recipe.

Alfredo Mashed Potatoes

1 large baking potatoes, peeled and diced
Water
1 tsp Italian Seasoning
Salt
2 Tbsp grated Parmesan cheese
2 Tbsp butter
1 Tbsp Kraft Zesty Italian Dressing
2-3 Tbsp heavy cream

Cover the potatoes with water in a medium sized saucepan. Add italian seasoning and salt to taste. Bring to a boil, reduce heat and cook until the potatoes are tender.

Drain well, return the potatoes to the pan and add the cheese, butter, and Italian dressing. Mash potatoes with a potato masher (I like mine lumpy!) and add the heavy cream, whisking until mixed. Serve hot.

2 large (about 5-6" long) baking potatoes will make 3 normal servings (or 1 serving for me and a bunch for John!)

These are so good!

Autumn Potato Gratin

Autumn Potato Gratin

24 oz tiny baby potatoes
1 cup heavy cream
3 Tbsp butter
2 sprigs fresh thyme
1/2 tsp dried sage
3/4 tsp dried rosemary
1 tsp minced roasted garlic
Salt & Pepper
1/4 cup grated Parmesan

Preheat oven to 400^F. Place the potatoes in a large baking dish and season with salt and pepper.

Combine the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes to infuse the cream. Pour over the potatoes (should come about 3/4 of the way up the potatoes - add more cream if necessary). Sprinkle with Parmesan and bake for 35 minutes or until potatoes are cooked through and the top begins to brown.

I'd give this 3.5 stars (out 5)

Adapted from a Rachael Ray recipe.

Herb Roasted Potatoes

Herb Roasted Potatoes

2 large baking potatoes
2 Tbsp minced shallots
2 Tbsp butter, melted
1 Tbsp lemon juice
4 springs fresh thyme
Salt & pepper to taste
 
Preheat oven to 450^. Slice potatoes, peeled or unpeeled, into slices ¼-inch thick and arrange them in a single layer on a large baking sheet. Combine shallots, melted butter and lemon juice; pour over the potatoes. Arrange thyme sprigs on top.
 
Approximately 15 to 20 minutes before serving time, put potatoes in oven. Roast 10 to 15 minutes, turning them over as they brown. When potato slices are tender inside and browned on the outside, season with salt and pepper, turn off the oven, and leave them in the oven with the door ajar.

These were OK. I've had better roasted potatoes though....

Bacon Ranch Potato Salad

Bacon Ranch Potato Salad

2 lbs red boiling potatoes, peeled and cubed
1 Tbsp Ranch dressing mix
2 hard boiled eggs, chopped fine
1/8 cup minced chives
1/8 cup minced red onion
3/4 cup sour cream
1/4 cup mayonnaise
1/4 cup dijon mustard
2 Tbsp Ranch dressing mix
Salt & Pepper to taste
2 oz smoked Gruyere, diced
1 handful of shredded cheddar
6 slices thick bacon, cooked until crisp and diced

Simmer the potatoes in boiling salted water with 1 Tbsp Ranch dressing mix until potatoes are completely cooked about 20-25 minutes. Drain and rinse with cold water to stop the cooking. Cool potatoes.

In a large bowl combine the chopped eggs, chives, red onion, sour cream, mayo, mustard, ranch dressing mix and salt and pepper to taste. Stir in potatoes, and cheeses and toss until well combined. Chill until ready to serve and then toss in the diced bacon just before serving.

This was a very good potato salad. John said it's the best he's ever had!

Inspired by recipe at eatwisconsincheese.com

Gruyere Potato Gratin

Gruyere Potato Gratin

2 pounds Yukon gold potatoes
1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
1 cup milk, heated just to boiling
1 cup heavy cream, heated just to boiling
Freshly grated nutmeg
Salt and pepper, to taste
 
Preheat oven to 400 degrees and butter a 3-quart gratin or shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and parcook 4 minutes. Drain potatoes well in a colander.

In gratin or baking dish arrange potatoes, overlapping them, in 3 layers, sprinkling first 2 layers each with 1/2 cup Gruyere and salt and peppers to taste.

Heat milk, cream and nutmeg in a small bowl. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining 1/2 cup cheese and bake 30 minutes, or until top is golden and potatoes are tender.

Yummy! (From Gourmet magazine)

Prairie Shepherd's Pie

Prairie Shepherd's Pie
6 servings

6 medium potatoes
1/4 cup butter
1/3 - 1/2 cup milk
1 1/2  pounds  ground beef
1/2  cup  chopped onion (1 medium)
Good splash of Worcestershire sauce
Garlic Salt to taste
3/4  cup  beef broth
1/4  cup  all-purpose flour
1/4  teaspoon  salt
1/8  teaspoon  black pepper
1 - 1.5 cups water, as needed
1  10 3/4-ounce can  condensed cream of mushroom soup
1  8-ounce carton  dairy sour cream
6  ounces  Velveeta, cut into 6 1 1/2-inch cubes
1 pkg french fried onions, crushed

1. Prepare Mashed Potatoes: Peel and quarter 2 pounds (about 6 medium) potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or till tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add 1/4 cup butter or margarine. Season to taste with salt and pepper. Gradually beat in 1/3 to 1/2 cup milk to make light and fluffy. Makes about cups. Set aside to cool for 1 hour or till cool enough to handle.

2. In a large skillet, cook meat and onion with Worcestershire sauce and a bit of Garlic Salt unil meat is brown. Drain off fat. In a small bowl, stir together the broth, flour, salt and black pepper till well combined. Stir broth mixture into meat mixture. Cook and stir over medium heat till thickened. Add water if necessary to keep it from getting TOO thick! Remove from heat. Stir in soup and sour cream. Transfer meat mixture to a 3-quart casserole; set aside.

3. For potato topping, shape Mashed Potatoes into 6 balls. Make a hole in the center of ball; insert a cube of cheese in the hole, then reshape into a ball, enclosing the cheese. Repeat with remaining mashed potatoes and cheese cubes. Roll each ball in crushed fried onions. Arrange potato balls on top of meat mixture.

4. Bake, topped with a loose piece of foil, in a 350° oven about 25 minutes. Remove the foil and continue baking another 15 minutes or till mixture is bubbly and potatoes are heated through. Makes 6 servings.

This was good but I like my regulare Shepherd's Pie better.

Adapted from recipe at midwestliving.com. I didn't bother with a casserole dish, just left it in the cast iron skillet I cooked the meat in! Why dirty extra cookware when you don't have to?

Irish Champ

Irish Champ

4 large Yukon Gold potatoes, peeled and diced
3 green onions, minced
4 tbsp butter
1/4 cup heavy cream
Salt & Pepper to taste

Cover the diced potatoes with cold, salted water. Bring to a boil and cook until the potatoes are just soft (don't overcook!) Meanwhile, combine the green onions and butter in a small bowl and microwave for 1 minute. Stir and microwave for 30 seconds more. Drain potatoes and return to hot pan and shake over hot burner to dry them out a bit. Add the butter mixture and mash lightly (I like them really thick and lumpy!) with a potato masher. Stir in cream just until combined and season with extra salt if needed and pepper. If you like smoother, runnier potatoes mash longer and add more cream, though why you'd want to do that is beyond my understanding. :-)

This are DEE-licious! Served with Pan Seared New York Strips...awesome!

Adapted from "Gentlemen, Start Your Ovens".

Potato Salad

My Potato Salad

3 cups potatoes, cut into 1" chunks
1 tbsp dehydrated minced onion
2 tbsp chicken bouillon granules
Water
2 hard boiled eggs, chopped fine
Salt & Pepper to taste
1/8 tsp celery seed
1/4 tsp paprika
1 tbsp Ranch Dressing mix
2 tbsp minced sweet salad peppers
1/3 cup sweet salad cubes
2 tbsp yellow mustard
1/4 cup sour cream
1/2 cup mayonnaise
1 tbsp bacon bits
1/4 cup shredded sharp cheddar

Place the potatoes, minced onion, and chicken bouillon in a saucepan and add enough water to cover. Bring to a boil over high heat and cook until potatoes are tender (about 15 minutes). Drain and cool.

Combine cooled potatoes with remaining ingredients until well mixed. cover and chill at least 2 hours before serving.

My favorite potato salad!

Lemon Horseradish New Potatoes

Lemon Horseradish New Potatoes

1/4 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, unpeeled

Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.

Cover and bake in preheated oven for 1 hour, or until potatoes are tender.

From allrecipes.com This was good. I liked the flavor and they went really well with the fish. Next time, though, I'll cook these without covering the pan because I think a little crunch would make these taste even better.

Cheddar Mashed Potatoes

Cheddar Mashed Potatoes

4 medium potatoes, peeled and cubed
1/4 cup sour cream
2 tbsp butter or margarine, softened
Salt and Pepper to taste
1/2 cup shredded Cheddar cheese
2 bacon strips, cooked and crumbled
1 teaspoon minced chives

Place potatoes in a saucepan and cover with water, add salt to taste; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender. Drain and mash. Add sour cream, butter, salt, if needed, and pepper; beat until smooth and fluffy.

Transfer to a buttered 1 quart baking dish. Sprinkle with cheese, bacon and chives. Bake, uncovered, at 375 degrees F for 10 minutes or until heated through and cheese is melted.

From allrecipes.com Yum! I love these!

Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake

4 medium-sized Yukon Gold potatoes
1 tsp chili powder
Salt & Pepper to taste
3 tbsp butter, cubed
4 oz mild cheddar, shredded
1/2 cup Ranch dressing

Preheat the oven to 400^F. Lightly spray a 9x9" baking dish with Pam. Peel the potatoes and cut into 1/2" cubes. Toss the cubed potatoes with the chili powder, salt and pepper and place in the baking pan. Cover with foil and bake 40-45 minutes or until potatoes are tender. Remove from oven, mix in the Ranch dressing and sprinkle the cheese over all. Return to oven and bake about 10 minutes more or until the cheese has melted.

This was quite good but since John didn't like it as much as I did, I probably won't make it often. Served with grilled steaks and salad. Adapted from allrecipes.com

Cumin Scented Pork Chops with Roasted Potatoes and Onions

3 Tbsp olive oil
4 pork chops
Garlic Salt & Pepper
Ground Roasted Cumin
3 Tbsp butter
1.5 lbs baby Yukon Gold potatoes, halved or quartered to bite sized chunks
2 onions, quartered

Preheat the oven to 375^F. Heat olive oil in a large iron skillet over medium high heat. Season the pork chops with garlic salt, pepper and cumin and brown on both sides in the oil. Remove to a plate and keep warm. Add the butter to the skillet until melted. Stir in the potatoes and onions until coated with the butter mixture and season them with garlic salt, pepper & cumin if desired. Place the pork chops on top of the potatoes and place the skillet into the hot oven. Roast for 35-40minutes or until the potatoes are tender.

I love the smell and taste of cumin....these were delicious! I didn't have a recipe - just threw it together and I'm very pleased with the results!!

Slow Cooker Ham and Double Cheesy au Gratin Potatoes

SLOW COOKER HAM

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours. (From allrecipes.com) Very good and very easy!


DOUBLE CHEESY AU GRATIN POTATOES

4 large baking potatoes, peeled and sliced thin
1 quart heavy cream
1/2 cup grated Parmesan cheese
salt and pepper to taste
1 cup shredded sharp Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
Layer potato slices in prepared baking dish. Pour cream over potatoes; sprinkle with Parmesan cheese. Season potatoes with salt and pepper.
Bake in preheated oven until potatoes are soft, about 1 hour. Remove from oven; gently stir potatoes. Sprinkle with the Cheddar cheese; cover and let rest until cheese is melted, about 5 minutes. (also from allrecipes.com) This was delicious but too runny. I used 5 potatoes (about 4-5" long) but I think one more would have made the difference. Either that or only use half the cream!

Valentine's Dinner

Rib-Eyes with Mustard Wine Sauce

2 tbsp olive oil
2 Rib-Eyes, about 3/4" thick
Montreal Steak Seasoning
Pepper
1 small onion, halved and sliced thin
3/4 cup beef broth
1/3 cup red wine
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp butter
Parsley

Season the steaks with Montreal Steak Seasoning and Pepper and let set at room temperture about 15 minutes. Heat the olive oil in a large, heavy skillet over medium-high heat until sizzling hot. Sear the steaks well on both sides, turning only once, until well browned and cooked to desired doneness. Add onion slices to skillet around the steaks and let them brown, stirring to keep them from burning. Remove steaks to a warm platter, cover with foil and keep warm. Add the beef broth, wine, mustard and honey to the skillet and turn heat up to high. Boil until liquid is reduced by half, stirring occasionally. Stir in butter until melted and serve sauce over steaks with a granish of chopped parsley. YUM! (adapted from allrecipe.com's Peppercorn Seasoned Steaks with Mustard-Wine Sauce)


Roasted Baby Dutch Potatoes with Garlic and Butter

1 to 1-1/2 lbs Baby Dutch Gold potatoes
1 tbsp roasted minced garlic
3 tbsp butter
2 tbsp olive oil
Sea Salt

Preheat oven to 425^F. Place potatoes in a casserole or other baking dish. Combine garlic and butter in a small microwave safe bowl and microwave on high until butter is melted. Pour garlic butter over potatoes, drizzle with olive oil and season with sea salt. Cover dish with foil and bake 20 minutes. Remove foil and bake 25 minutes more or until potatoes are fork tender and beginning to brown a bit. Serve hot. We love these! If you can't find the Baby Dutch potatoes, Fingerlings work great too.


Chocolate Velvet Cake with Vanilla Buttercream

1 1/2 cups semisweet chocolate chips
1/2 cup butter, softened
16 oz pkg light brown sugar
3 large eggs
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
8-oz container sour cream
1 cup hot water
2 tsp vanilla

Melt chocolate chips in a microwave safe bowl on High for 30 second intervals until melted (about 1 1/2 minutes total). Stir until smooth. Beat butter and sugar at medium speed for 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter into 2 greased and floured 9-inch round (or square) pans that are at least 2-inches deep. (If your pans are not 2-inches deep, use 3 pans and reduce baking time!) Bake in a preheated 350^ oven for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and let cool completely on racks.

Vanilla Buttercream

1/2 cup butter
16-oz pkg powdered sugar
1/3 cup half and half
1 tbsp vanilla

Beat butter at medium speed until cream; gradually ad powdered sugar alternately with half and half, beating at low speed until well blended after each addition. Stir in vanilla.

I used square pans and this was just barely enough frosting to completely frost the cake. The frosting is really sweet though so I wouldn't use more than the single recipe....I think if I ever make this one again I'll use seedless raspberry jam between the cakes instead of the frosting, which will probably then give you plenty of the buttercream for the outside of the cake. The raspberry preserves would have made this cake perfect! The actual cake itself was good, but if I'm going to make one from scratch I want it to better than good (!) and there are mixes that taste more chocolatey than this cake did. From Southern Living's 2003 Annual Recipes cookbook.

Apple Roasted Kielbasa and Potato Pancakes

Apple Roasted Kielbasa

2 lbs Kielbasa or Smoked Sausage
3-4 apples, peeled and quartered
1 large sweet onion, sliced
1/4 cup apple juice
1/4 cup brown sugar

Cut the sausage into serving sized pieces and poke the skins with a fork in a few places. Put in a large roasting pan with the apples and onions. Pour the juice over all and sprinkle the apples with brown sugar. Bake at 350^ until sausage is hot and apples are tender.



Potato Pancakes

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded with all the moisture squeezed out
1/2 cup finely chopped onion
1/4 cup vegetable oil (I use olive oil)


In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.

Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

The original recipe (from Fannie Farmer) called for 2 tbsp heavy cream beat in with the eggs, but it is fine without that! John will stand in the kitchen and try to eat these as they come out ot the pan! I have to smack his hand and chase him out of the room! I love these with applesauce and sour cream.

Chicken Katsu & Pepper Jack Potato Casserole

Chicken Katsu

4 skinless, boneless chicken breast halves, pounded to 1/2" thick
Salt & Pepper to taste
2 tbsp all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dished. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch oil in a large skillet over medium-high heat. Place chicken in the hot oil and cook 3 to 4 monutes per side, or until golden brown.

from allrecipes.com. I really thought I'd like this a lot more than I did. Kind of disappointing actually.


Pepper Jack Potato Casserole

1 can cream of chicken soup
1 1/2 cups milk
3 tbsp butter, melted
1 tsp salt, or to taste
1/2 tsp pepper
1 (30-oz) pkg frozen shredded hash browns, thawed
1 (8-oz) pkg pepper jack cheese, shredded

Preheat the oven to 350^ F. Stir together the soup, milk, butter, salt and pepper in a large bowl Add the hash browns and pepper jack cheese and stir to combine. Pour into a greased (or sprayed) 9x13" pan. Bake for 45-50 minutes or until bubbly.

from Southern Living's 2008 Annual Recipes. This was just OK.