Ingredients
1-1/2 cups half-and-half cream1 container (8 ounces) spreadable chive and onion cream cheese2 tablespoons dried minced onion1 teaspoon salt1/2 teaspoon pepper2 packages (20 ounces each) refrigerated shredded hash brown potatoes2 cups shredded Swiss cheese3 tablespoons minced fresh chives, divided2 tablespoons butter, cubed
Preparation
Preheat oven to 375°. In a Dutch oven, combine the first 5 ingredients; cook and stir over medium heat until blended. Stir in potatoes.
In a greased 13x9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and 2/3 cup Swiss cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
Bake, covered, 35 minutes. Bake, uncovered, until edges begin to brown and potatoes are heated through, 10-20 minutes longer. Let stand 10 minutes before serving. Sprinkle with remaining 2 tablespoons chives.
