Brûléed Potatoes

Why I love this recipe

This is an elegant side dish that is so easy and so delicious! The only prep work involved is grating some cheese, draining the liquid from some frozen hash browns, and chopping some chives.

You can make a large pan of them or you can make single servings. They are fabulous any time of day. They can be served for breakfast, brunch, lunch, or dinner!

How to make brûléed potatoes

Brûléed potatoes are mixture of frozen hash browns, grated fresh mozzarella cheese, grated parmesan cheese, chopped chives, salt, and heavy cream.

For best results, be sure to thaw the hash browns and remove as much liquid as possible.

To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible.

When I made them without thawing the hash browns, they were too runny and not as flavorful.

Do not substitute milk for the heavy cream! Heavy cream is the key to the success of this dish.

Mix all the ingredients together and bake at 350 degrees for 30 minutes. For the brûléed part, broil at the end for about 3 minutes, until they are golden and bubbly.

Individual servings can also be made by adding the potato mixture to small ramekins and baking for 15-20 minutes and then broiling.

For an impressive side dish with any meal, give these brûléed potatoes a try. You won’t be disappointed!

Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! For all of the latest updates, be sure to follow us on Facebook, Pinterest and Instagram!

Print Recipe

5 from 4 votes

Brûléed Potatoes

A creamy, cheesy, decadent, hash brown side dish that is baked and then broiled to golden perfection!

Prep Time10 minutes mins

Cook Time33 minutes mins

6 Servings

Ingredients

• 16 ounces frozen hash browns thawed and liquid drained off
• 4 ounces parmesan cheese grated
• 8 ounces fresh mozzarella cheese grated
• 3/4 tsp salt
• 4 ounces chives chopped
• 1 1/2 cups heavy cream

Instructions

• Preheat oven to 350 degrees
• Mix all ingredients together
• The mixture should be slightly runny, add more cream if needed
• Transfer to an oven safe baking dish and bake for 30 minutes
• Broil about 3 minutes, until the top is golden brown
• Let potatoes cool before serving

Notes

Thaw the hash browns and remove as much liquid as possible. To remove the liquid, place the thawed hash browns on a kitchen towel, wrap the towel around them and squeeze out as much liquid as possible. When I made them without thawing the hash browns, they were too runny and not as flavorful.

Don't try to lighten up this recipe. Use the heavy cream! The cream is the key to the success of this recipe

You can also make single servings by putting some of the mixture into a small ramekin. Reduce baking time to 15-20 minutes.

Nutrition

Calories: 460kcal | Carbohydrates: 17g | Protein: 18g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 124mg | Sodium: 870mg | Potassium: 362mg | Fiber: 1g | Vitamin A: 2100IU | Vitamin C: 17.6mg | Calcium: 478mg | Iron: 1.4mg

Course: Side Dish

Cuisine: American

Keyword(s): best hash browns, Bruleed Potatoes, Hash Brown Recipe

Recipe Author: Niki Medlin

Did you try this recipe?Tag @artzyfoodie and hashtag it #artzyfoodie!