Recipe by Lee Ann Miller, owner of Miller Haus Bed & Breakfast in Amish County and field editor of "Taste of Home" magazine
Prep: 15 min.
Bake: 45 min. + standing
1-1/2 cups half-and-half cream
1 cup spreadable chive and onion cream cheese
2 tablespoons dried minced onion
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash brown potatoes
2 cups shredded Swiss cheese
3 tablespoons minced fresh chives, divided
2 tablespoons butter, cubed
In a small saucepan, combine the first five ingredients. Cook and stir over medium heat until blended; transfer to a large bowl. Add potatoes; mix well.
In a greased 13-in. x 9-in. or 3-qt. baking dish, layer a third of the hash brown mixture and a third of the cheese; sprinkle with 1 tablespoon chives. Repeat layers. Top with remaining hash brown mixture and cheese; dot with butter.
Cover and bake at 375° for 35 minutes. Uncover; bake 10-20 minutes longer or until edges begin to brown. Let stand for 10 minutes before cutting. Sprinkle with remaining chives.