Recipe Ingredients
- 1 (32-ounce) bag frozen diced hash browns
- 2 cups shredded Gruyere cheese, divided
- 1 (10.5-ounce) can cream of potato soup
- 1 cup heavy cream
- 1 teaspoon minced fresh thyme, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
Recipe Directions
- Preheat oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray. Combine potatoes, 1 cup cheese, soup, heavy cream, thyme, salt and pepper together in a large bowl.
- Spread potato mixture in an even layer into prepared baking dish. Cover with aluminum foil and bake for 45 minutes. Remove foil and sprinkle evenly with remaining cheese. Continue to bake until cheese is light golden-brown and potatoes are tender, about 20 minutes. Allow to cool for 5 minutes. Garnish with additional thyme, and serve.
