Peggy's Potatoes

1 2 lb. pkg. frozen hash browns (chunks, not shredded)
1 pint half and half
8 oz. mozzarella
8 oz. cheddar
1 stick butter
sprinkle of Nature's seasoning

Mix potatoes, cheeses (save 1/2 C of each cheese to sprinkle on top of potatoes) and Nature's Seasoning. Place in 9 x 13 greased pan. Melt butter, add 1/2 and 1/2. Pour over potatoes. Sprinkle saved cheese on top, paprika and parsley on top of cheese. Cover and bake at 350 for 1 hour. Remove foil cover last 15 minutes of baking.

Peggy Riley

Pam says these were good! They are a nice change from the kind I usually make with soup and sour cream (Helen's potatoes). I did use fat free 1/2 and 1/2, no fat cheddar cheese, mozzarella with skim milk and Smart Balance for butter and they were still yummy!