Ingredients: 1 lb potatoes, shredded * 1/4 cup onion, grated * 1 tsp garlic powder * 1 tsp onion powder * 3/4 tsp salt * 8 ounces Velveeta cheese * 1 can of condensed cream of chicken soup * 1/4 cup milk * 1 cup sour cream * 2 cups cheddar cheese, grated --- For the Topping: 1 cup of crushed plain Lay's potato chips * 1/2 cup shredded parmesan cheese * 1/2 stick unsalted butter, melted * 1 tsp paprika * 1 cup shredded cheddarDirections: Saute the onion until translucent. Mix potatoes and onion together and place on a cookie sheet. Sprinkle with salt, garlic and onion powder. Toss to mix. PREHEAT oven to 350 degrees. Grease 9x13 inch pan. In a saucepan on low heat, slowly melt the Velveeta. Mix the chicken soup and milk together and add to the cheese mixture; mixing well. Add sour cream and cheese. Continue heating everything on low heat and stirring occasionally while the cheese melts. In a large bowl, add the hash browns and pour the hot cheese mixture over them. Mix well until evenly coated and place in the prepared baking dish. Now for the topping ... layer ... first with the parmesan cheese, then chips, butter and paprika. Bake for 45 minutes. If it begins to get too dark cover with foil. When you take it out of the oven immediately top with shredded cheddar cheese. Bake for an additional 15 minutes or until the cheese has completely melted and bubbly around the edges. Let cool slightly before serving. ~ Chef ~
