Tuscan Tater Casserole
Creamy, cheesy potatoes with a crunchy golden lid are the kind of side that gets requested by name. Tuscan garlic and rosemary oil give this classic casserole a more grown-up flavor, but it still has all the familiar cozy comfort everyone wants at a potluck.
Ingredients
Method
- Heat oven to 375°F. Stir hash browns, soup, sour cream, 1½ cups cheddar, Ellbee's Tuscan Gourmet Garlic, Ellbee's Butter Olive Oil, Ellbee's Rosemary Olive Oil, salt and pepper together.
- Spread in a buttered 9-by-13-inch baking dish. Toss cornflakes or breadcrumbs with melted butter and remaining cheddar, then scatter over the top.
- Bake uncovered until bubbling all the way through and deeply golden on top, 45 to 55 minutes.
- Rest 10 minutes before serving, then finish with parsley and plenty of black pepper.
Notes
Time: 70 min
Kitchen tip: Thaw the hash browns first. Starting with frozen potatoes can make the center watery before the topping has a chance to brown.
