Sour Cream and Onion Potato Gratin
1kg bag of hash brown diced potatoes, thawed
½ cup sour cream
1/2 cup heavy cream
1 can (354ml) evaporated milk
1 tbsp Dijon mustard
2 tsp fresh thyme leaves
3 green onions sliced
½ tsp garlic powder
½ tsp onion powder
1 1/2 tsp salt
1 cup shredded cheddar cheese
Preheat the oven to 375F
- Mix together the sour cream, heavy cream, evaporated milk, mustard, thyme, green onions, garlic powder, onion powder and salt. Fold in the thawed hash brown potatoes.
- Pour the mixture into an 8×11 baking dish and cook for 45 until golden brown and set.
- Scatter the shredded cheddar over the top and place under the broiler until melted and bubble. Let rest for 5min.
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