Garlic & Herb Cheesy Potatoes

• Produce

  • 2 tsp Garlic
  • 3 tbsp Herbs, fresh
  • 1/2 cup Onion
  • 1 (32 oz. package Potatoes, Frozen

• Breakfast Foods

  • 2 cup Cornflakes

• Canned Goods

  • 1 can Cream of mushroom soup

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/2 cup Butter
  • 1 cup Crystal farms shredded mozzarella cheese
  • 1 cup Crystal farms shredded parmesan cheese
  • 2 cup Sour cream

Found on lemontreedwelling.com

Description

Ingredients

• 1 (32 oz.) package frozen diced potatoes
• 2 c. sour cream
• 1 can cream of mushroom soup
• 1 c. Crystal Farms shredded mozzarella cheese
• 1 c. Crystal Farms shredded parmesan cheese
• ½ c. finely chopped onion
• 3 Tbsp. fresh minced herbs, divided (I used a combination of rosemary, sage, and thyme)
• 2 tsp. minced garlic
• 1 tsp. salt
• ¼ tsp. pepper
• 2 c. crushed cornflakes
• ½ c. butter, melted

Directions

• In a large mixing bowl, combine potatoes, sour cream, soup, cheeses, onion, 2 Tbsp. fresh minced herbs, garlic, salt & pepper. (*Reserve 1 Tbsp. herbs for topping.)
• Spread mixture evenly into a 9x13 inch baking pan.
• In a separate bowl, combine crushed cornflakes, melted butter, and remaining 1 Tbsp. herbs.
• Sprinkle evenly over potatoes in baking pan.
• Bake at 350 degrees for 60-90 minutes.