Ingredients
- 1 32 ounce package frozen diced potatoes
- 2 cups sour cream
- 1 can cream of mushroom soup
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1/2 cup finely chopped onion
- 3 Tablespoons fresh minced herbs divided (I used a combination of rosemary, sage, and thyme)
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups crushed cornflakes
- 1/2 cup butter melted
Instructions
- In a large mixing bowl, combine potatoes, sour cream, soup, cheeses, onion, 2 Tablespoons fresh minced herbs, garlic, salt & pepper. (*Reserve 1 Tablespoon herbs for topping.)
- Spread mixture evenly into a 9x13 inch baking pan.
- In a separate bowl, combine crushed cornflakes, melted butter, and remaining 1 Tablespoon herbs.
- Sprinkle evenly over potatoes in baking pan.
- Bake at 350 degrees for 60-90 minutes.