A recipe that is fancier than funeral potatoes but just as easy to make. Update an old favorite with simple gourmet touches.
10 cups shredded hash brown potatoes
1 10 oz can cream of chicken soup
1 1/2 c. sour cream
1/2 c. milk
1 c. grated Havarti cheese
1 c. grated gruyere cheese
1T freshly grated sweet onion
1-2 sprigs rosemary, minced
1 1/2 c. Panko bread crumbs
2 T butter, melted
Place hash browns in a large sized bowl. Set aside. In a medium sized bowl, whisk cream of chicken, sour cream, and milk together until smooth. Add rosemary and grated onion, whisk to blend. Stir mixture into shredded potatoes to blend evenly. Add cheese and mix well.
For individual servings:
Place 8-10 individual sized ramekins on a large baking sheet. Carefully place a scoop of potatoes into parchment lined ramekins, pressing lightly on top.
Repeat until all ramekins are filled. Top each with about a tablespoon of bread crumbs, sprinkle lightly with sea salt, and drizzle a small amount of butter over each one.
Bake at 350 degrees for 50-60 minutes, or until golden brown and bubbly.
To make basket handle, use long rosemary stems or fresh chives. Tuck ends of stalks into opposite sides of the ramekin, securing with a toothpick if necessary.
For large serving:
Generously butter a 9×13 baking pan. Spread potato mixture evenly into pan, top with bread crumbs, and drizzle melted butter.
Garnish with fresh rosemary sprigs.
Bake at 350 for 50- 60 minutes, or until golden brown and bubbly.
Makes 8-10 servings