Creamy Potato Bake

Serve this creamy and rich dish with some meatloaf or roast chicken for the perfect Sunday dinner.

Serves: 12Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 12


  • 8 cups frozen hash brown potatoes, thawed
  • 1⁄4 cup butter
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 package (3 oz.) cream cheese
  • 1 cup sour cream
  • 1 jar (16 oz.) Alfredo sauce
  • 1 tsp. dried thyme leaves
  • 1⁄8 tsp. pepper
  • 1⁄3 cup grated Parmesan cheese


  • Preheat oven to 350°F. Spray a 3-quart baking dish with nonstick cooking spray. Place potatoes in dish.
  • In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until onions start to brown, about 12 to 15 minutes.
  • Add cream cheese, sour cream, Alfredo sauce, thyme, and pepper; cook and stir until melted and blended.
  • Stir into the potatoes in dish. Top with Parmesan cheese. Cover and bake for 30 minutes. Uncover and bake 20 to 30 minutes longer until casserole is bubbling.