1 (32 oz.) pkg. frozen hash brown potatoes, thawed
1 pt. sour cream
1 tsp. garlic powder
2 cans cream of potato soup, undiluted
1 (10 oz.) stick extra sharp Cracker Barrel Cheddar cheese, grated
1/2 c. stick butter
1/2 c. grated Parmesan cheese

Mix the thawed potatoes in a large bowl with the sour cream, garlic powder, potato soup and grated Cheddar cheese. Put in a 9x13 inch baking dish. Dot generously with butter and sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 1 hour. This may be prepared up to a day ahead before baking. Serves 6 to 8.