Directions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a small bowl, mix together the black pepper, salt, dried mustard, garlic powder, dried parsley, fresh thyme, and fresh rosemary.
3. Toss the thawed hash browns with the seasoning mix until evenly coated.
4. Layer half of the seasoned hash browns in the prepared baking dish.
5. Sprinkle one cup of grated cheddar cheese over the hash browns.
6. Repeat with the remaining hash browns and top with the second cup of cheddar cheese.
7. In another bowl, combine the heavy cream and milk, then pour evenly over the layered potatoes and cheese.
8. Cover the dish with foil and bake in the preheated oven for 45 minutes.
9. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.
10. Let the dish rest for 10 minutes before serving to allow the flavors to meld together.
Variations & Tips
For a twist, try adding cooked, crumbled bacon or diced ham between the layers for a meaty version. If you have picky eaters, consider using a milder cheese like Monterey Jack or mozzarella. You can also swap the hash browns for thinly sliced Yukon Gold or Russet potatoes for a more traditional texture. For a lighter version, use half-and-half instead of heavy cream.
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