Thanksgiving is right around the corner. Here’s a sample of one of the recipes we’ll feature at our family event.
Hashbrown Casserole — gratin aux pommes rissolés
1 kilo frozen cubed hash brown potatoes, thawed
2 cups (8 ounces, ½ lb) shredded cheddar cheese
1 chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups (1 tub) sour cream
1 sauce aux champignons *PICARD
2 cups cornflakes, lightly crushed
2 tablespoon butter, melted
1 tablespoon minced fresh parsley
In a large bowl, combine the hash browns, cheese, onion, salt and pepper. In another bowl, combine the sour cream and soup. Pour over potato mixture and mix gently to combine. Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Bake 30 minutes.
Before serving toss cornflakes and butter; sprinkle over the top. Bake, uncovered, at 350F for 15 minutes or until heated through. Sprinkle with parsley.
Yield: 12 servings.
*Pas de PICARD pas de souci : Bouillon d’os et crème liquid