Ingredients
Scale
- 1 (30 to 32-oz) bag frozen shredded hash browns
- 1 (10.5-oz) can unsalted cream of chicken soup
- 2 cups shredded pepper jack cheese
- 1½ cups heavy whipping cream
- ½ cup butter, melted
- ½ cup sour cream
- 1 cup grated Parmesan cheese, divided
- ½ tsp onion powder
- ¼ tsp garlic powder
- Salt and pepper to taste
- 1 sleeve Ritz crackers, crushed
- ½ cup cooked chopped bacon
- 1 tsp paprika
Instructions
- Preparation: Preheat your oven to 400ºF and lightly grease a 9x13x2-inch baking dish.
- Combine: In a large bowl, mix the hash browns, cream of chicken soup, pepper jack cheese, heavy whipping cream, melted butter, sour cream, ¼ cup Parmesan cheese, onion powder, garlic powder, salt, and pepper.
- Transfer: Spread the mixture evenly into the prepared baking dish.
- Topping: Mix the crushed crackers, bacon, remaining Parmesan cheese, and paprika in a small bowl. Sprinkle this over the potato mixture.
- Bake: Place in the oven for 45 to 50 minutes, until bubbly and golden brown.
- Serve: Allow to cool slightly before serving to let the flavors meld together.